MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE
Recipe courtesy of the Chilean Avocado Importers Association. Like you needed to know that. ;o) Prep time doesn't include marinating.
Provided by Sandi From CA
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
- In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
- Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
- Serve with Avocado Tapenade.
Nutrition Facts : Calories 277.1, Fat 16.4, SaturatedFat 2.5, Cholesterol 75.5, Sodium 914.6, Carbohydrate 6.9, Fiber 3.2, Sugar 1.5, Protein 26.4
MEDITERRANEAN CHICKEN BREAST WITH AVOCADO TAPENADE
Grilled marinated chicken breasts are served with a tangy tapenade variation that contains avocado, roasted garlic, green olives, and lemon.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 16
Steps:
- In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
- In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoon olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado. Place plastic wrap on surface of Avocado Tapenade; set aside.
- Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
- Serve with Avocado Tapenade.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 22.3 g, Fiber 5.9 g, Protein 26.9 g, SaturatedFat 3.6 g, Sodium 1057.1 mg, Sugar 1.9 g
AVOCADO TAPENADE WITH MEDITERRANEAN CHICKEN BREAST
Rich and flavorful avocado adds a surprising touch to the robust flavors of tapenade, a typical Mediterranean topping. You can also serve tapenade over grilled salmon or halibut, any cut of steak or sliced roast beef. Or try tapenade in a turkey or chicken sandwich.
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a sealable plastic bag combine lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, garlic, salt and pepper. Add chicken breasts, seal and refrigerate for 30 minutes.
- Tapenade: In medium bowl, whisk together remaining lemon juice (about 3 tablespoons), 1/2 tablespoon olive oil, roasted garlic, salt and pepper. Stir in avocado, tomato, olives and basil. Cover tightly by pressing plastic wrap onto surface of tapenade. Set aside.
- Lift chicken breasts from marinade and grill or cook in skillet until done, about 5 minutes per side. Serve each chicken breast topped with one quarter of the tapenade.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 14.4 g, Cholesterol 67.2 mg, Fat 23.5 g, Fiber 8 g, Protein 27.3 g, SaturatedFat 3.7 g, Sodium 937.9 mg, Sugar 1.4 g
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.
CHICKEN WITH OLIVE TAPENADE
Provided by Marge Perry
Categories Food Processor Chicken Olive Backyard BBQ Dinner Artichoke Sweet Potato/Yam Summer Grill Grill/Barbecue Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.
TAPENADE-STUFFED CHICKEN BREASTS
I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. -Jessica Levinson, Nyack, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks., Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.
Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 367mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
AVOCADO CHICKEN PITAS
"I've had this recipe for years and usually made it with chicken breasts. Just recently, I started using rotisserie chicken from the store cut into strips. Very quick!" notes Barbara Hunt of Nipomo, California.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until browned and crisp. , Meanwhile, in a small bowl, mash avocado with the lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese. , Bake for 5-6 minutes or until cheese is melted.
Nutrition Facts : Calories 723 calories, Fat 42g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 46g protein.
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