Baked Mediterranean Chicken And Rice Recipes

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BAKED MEDITERRANEAN CHICKEN AND RICE



Baked Mediterranean Chicken and Rice image

Another perfect one if you've got friends coming around for the evening. Sling it in the oven and work your way through a bottle of wine while it's cooking...

Provided by MarieRynr

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 skinless chicken breasts (organic or free range)
2 tablespoons olive oil
1 large red onion, finely sliced
1 red pepper, thinkly sliced
3 cloves garlic, chopped
325 g long grain rice
400 ml dry white wine
1 (1 liter) carton pureed tomatoes (passata)
1 cup pitted black olives, roughly chopped
8 sun-dried tomatoes
1 bunch basil leaves, torn into pieces,save a few leaves to serve.
parmesan cheese, shavings to serve

Steps:

  • Heat oven to 180*C.
  • Season the chicken with salt and freshly ground pepper.
  • Heat the olive oil in a flameproof casserole (You'll need one with a lid) and brown the chicken all over.
  • Transfer to a plate.
  • Fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
  • Pour in the wine and passata and add the olives, sun dried tomatoes and basil.
  • Season, stir well and bring to a simmer.
  • REturn the chicken to the pan, push it into the liquid.
  • Cover and bake for 45 minutes.
  • Scatter with basil leaves, Parmesan and a grinding of pepper to serve.

Nutrition Facts : Calories 808.7, Fat 14.5, SaturatedFat 2.5, Cholesterol 136.9, Sodium 551.1, Carbohydrate 85.8, Fiber 6.3, Sugar 10.4, Protein 63.8

ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

EASY MEDITERRANEAN BAKED CHICKEN BREAST



Easy Mediterranean Baked Chicken Breast image

One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.

Provided by Silke

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 2

Number Of Ingredients 7

2 (8 ounce) skinless, boneless chicken breasts
salt and freshly ground black pepper
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon dried oregano, or more to taste
¼ teaspoon dried thyme, or more to taste

Steps:

  • Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
  • Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
  • Place chicken breasts into a baking dish and pour marinade on top.
  • Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

Nutrition Facts : Calories 501 calories, Carbohydrate 3.5 g, Cholesterol 129.2 mg, Fat 32.5 g, Fiber 0.4 g, Protein 47.4 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.8 g

MEDITERRANEAN CHICKEN BAKE



Mediterranean Chicken Bake image

When searing the chicken for this flavorful potluck dish, work in batches to avoid crowding the pan. Crowding creates steam that will make the crispy skin soggy. This recipe comes from TV chef Sarah Mastracco.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 13

3 tablespoons olive oil
Two (3 1/2-to 4-pound) chickens, each cut into 10 pieces
1/3 cup dry white wine
1/2 cup red-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon light-brown sugar
1 cup pitted dates, halved
6 sprigs fresh thyme
1/2 cup pitted green olives
2 tablespoons capers, drained
1 pint cherry tomatoes
Coarse salt and freshly ground pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • Preheat oven to 375 degrees.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with salt and pepper; working in batches, add chicken to skillet, skin-side down, and cook until golden brown, 5 to 7 minutes. Turn chicken and cook 3 minutes more. Transfer to a large baking dish.
  • Drain oil from pan and return to medium heat. Add white wine to deglaze and use a wooden spoon to scrape up browned bits from bottom of pan. Whisk in red-wine vinegar, mustard, light-brown sugar, and dates; simmer until reduced by half, 3 to 4 minutes.
  • In a medium bowl, mix together remaining tablespoon olive oil, thyme, olives, capers, and cherry tomatoes; season with salt and pepper and toss to combine. Evenly distribute olive mixture over chicken and top with pan sauce. Transfer to oven and bake until chicken is cooked through, 55 to 65 minutes. Sprinkle with parsley and serve.

SAUCY MEDITERRANEAN CHICKEN WITH RICE



Saucy Mediterranean Chicken with Rice image

The hints of Mediterranean flavor in this chicken dish make it a family favorite. -Tabitha Alloway, Edna, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

3/4 cup water
3 tablespoons tomato paste
2 tablespoons lemon juice
3/4 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground turmeric
1 teaspoon ground coriander, optional
3 tablespoons olive oil
1 medium onion, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups hot cooked rice
Minced fresh parsley, optional

Steps:

  • In a small bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric and, if desired, coriander until smooth., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Pour water mixture into pan., Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. If desired, top with parsley.

Nutrition Facts : Calories 394 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 527mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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