MEDITERRANEAN CHICKEN BREASTS
Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.
Provided by bluemoon downunder
Categories Chicken Breast
Time 25m
Yield 6 Mediterranean Chicken Breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
- Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
- Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.
MEDITERRANEAN CHICKEN
Steps:
- Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.
- Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.
- Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.
MEDITERRANEAN CHICKEN
A flavorful, Greek and French inspired dish that is great for feeding family or impressing friends or visitors.
Provided by james.cory
Categories One Dish Meal
Time 55m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour and 1/4 cup brown sugar in a large ziploc or other clean plastic bag. Insert breasts and shake until coated with mixture.
- Heat butter and olive oil in a large skillet over medium-high heat. Place chicken in skillet and cook, turning once to brown both sides. Sprinkle remaining brown sugar on the chicken while cooking.
- Stir in onions and garlic, cook until onions are clear and soft--usually about 4 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in curry, white sugar, and salt/pepper to taste. Cover, and cook over medium-low heat for 15 minutes or so.
Nutrition Facts : Calories 533.7, Fat 9.2, SaturatedFat 3.5, Cholesterol 141.8, Sodium 193.6, Carbohydrate 42.1, Fiber 1.3, Sugar 30.4, Protein 54.4
MEDITERRANEAN CHICKEN
Warmed chicken breasts topped with vegetable salsa give a whole new meaning to grilled chicken salad.
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. Coat a baking dish with cooking spray.
- Combine seasoning and flour. Lightly coat chicken with cooking spray, then coat each breast with flour mixture. Place chicken in prepared dish and bake until cooked through, about 20 minutes.
- In a bowl, combine scallions, lemon juice, curry powder, dressing, avocado, tomatoes and olives.
- Divide chicken breasts between four plates and top with avocado salsa.
Nutrition Facts : Calories 207 kcal
WW MEDITERRANEAN CHICKEN
Make and share this Ww Mediterranean Chicken recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Coat a baking dish with cooking spray.
- Combine seasoning and flour. Lightly coat chicken with cooking spray then coat each breast with flour mixture. Place chicken in prepared dish and bake until cooked through, about 20 minutes.
- In a bowl, combine scallions, lemon juice, curry powder, dressing, avocado, tomatoes, and olives.
- Divide chicken breasts between four plates and top with avocado salsa.
MEDITERRANEAN CHICKEN
Make and share this Mediterranean Chicken recipe from Food.com.
Provided by jeep chick
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from chicken and cut into bite sized pieces.
- Put small amount of olive oil in pan and brown chicken.
- Add rest of ingredients to pan and simmer 20 minutes.
- Serve over brown rice and sprinkle with feta cheese just before serving.
Nutrition Facts : Calories 229, Fat 5.7, SaturatedFat 2.1, Cholesterol 76.8, Sodium 717.1, Carbohydrate 12.7, Fiber 2.8, Sugar 2.8, Protein 31
MEDITERRANEAN CHICKEN
Battered and then oven fried, these chicken breasts then get topped with a Mediterranean-inspired vegetable salsa. The seasoned batter crisps up in the heat of the oven and also helps insulate the chicken, keeping it moist. We opted for an Italian dressing to mix with the vegetables, but a variety of vinaigrette flavors will complement the other ingredients. Use whatever olive variety that you like; kalamata and Castelvetrano olives would both be delicious choices. When buying avocados, be cognizant of when you plan to use them. If it will be a few days, buy a firm one so that it will be ripe by the time you're ready to use it. If you plan to use it the same day, then find one that's a tad soft.
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. Coat a baking dish with cooking spray.
- Combine seasoning and flour. Lightly coat chicken with cooking spray, then coat each breast with flour mixture. Place chicken in prepared dish and bake until cooked through, about 20 minutes.
- In a bowl, combine scallions, lemon juice, curry powder, dressing, avocado, tomatoes, and olives.
- Divide chicken breasts between four plates and top with avocado salsa.
Nutrition Facts : Calories 267 kcal
MEDITERRANEAN CHICKEN
Steps:
- Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
- Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
- Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
- Add the butter to the pan, shaking to combine the sauce.
- Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.
MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES
This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.
Provided by 2hot2handle
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
- Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
- Add the chicken and cook until it is heated through.
- Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.
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- Add the chicken, onion, garlic, and remaining ingredients to the slow cooker. Cook on low for 4 hours or until chicken is fork tender. Season with salt and pepper as needed. Serve with fresh lemon juice.
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- Using a fine grater, grate the lemon zest into a small bowl. Squeeze in the juice of the lemon and add the oil, minced garlic, paprika, cumin, ground coriander, chilli flakes, ground cinnamon and ground nutmeg. Whisk to combine.
- Place the chicken breasts in a large seal-able freezer bag. Pour over the marinade, seal the bag, mix around so that the chicken is nicely covered with the marinade. Place the bag in the fridge for at least 6 hours (or overnight if you prefer).
- When you want to cook the chicken, preheat the oven to 220oC / 200oC Fan / Gas 7 / 435oF . Remove the chicken from the fridge and pour the chicken and marinade into a ovenproof dish that is just big enough to fit all the chicken breasts side by side (see pic 2). Place on the middle shelf of the oven for 30 minutes.
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4.7/5 (7)Total Time 30 minsCategory SaladCalories 243 per serving
- Prepare the couscous according to package directions, omitting the oil. Fluff the couscous with a fork.
- In a large bowl combine the chicken, garbanzo beans, cucumber, tomatoes, parsley, mint and garlic. Gently stir in the couscous.
- In a small bowl whisk together the lemon juice, olive oil and salt. Pour dressing over couscous mixture and toss gently.
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Cuisine MediterraneanCategory Lunch,DinnerServings 4Total Time 49 mins
- Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 4 minutes. Transfer to a bowl; set aside.
- Add the remaining 1 teaspoon oil to the Dutch oven, then add the fennel, carrots, leek, tomato, and garlic. Cook over medium-low heat, stirring occasionally, until the vegetables are tender but not browned, about 8 minutes. Stir in the broth, wine, potatoes, and bay leaf; bring to a boil. Reduce heat and simmer, covered, until the potatoes are almost tender, about 10 minutes.
- Add the clams and cook, covered, 3 minutes. Add the mussels, shrimp, thyme, and the browned chicken. Simmer, covered, until the shrimp are just opaque in the center, the clams and mussels open, and chicken is cooked through, about 3 minutes longer. Discard any clams or mussels that do not open. Remove the bay leaf before serving. Yields 2 cups per serving.
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