Chicken Mediterranean Cruise Recipes

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

MEDITERRANEAN CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
• Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
• Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

MEDITERRANEAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers. , Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.

MEDITERRANEAN-STYLE CHICKEN

Steps:

• In a skillet, brown chicken in oil over medium-high heat for about 3 minutes on each side. Add garlic; cook and stir about 45 seconds. Stir in the tomatoes, bay leaf, sugar, basil, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear and chicken is tender. , Simmer, uncovered, until sauce reaches desired thickness. Discard bay leaf. Serve over spaghetti. Garnish with olives if desired.

CHICKEN MEDITERRANEAN CRUISE

Steps:

• Shake chicken thighs in a plastic bag with flour, salt and pepper. Keep unused flour in the bag.
• With a medium heat, saute chopped bacon in 2 T olive oil until lightly browned in a frying pan. Remove bacon pieces and place in a crock pot. Keep oil in the pan.
• Saute chicken pieces in the same frying pan 3 minutes each side until lightly browned. Do not overcook. Remove chicken pieces and place in a crock pot.
• In the same frying pan, saute leek, green pepper, celery, and garlic for 2-3 minutes. Add remaining flour from the bag. Saute 2 more minutes. Place the mixture into the crock pot.
• Add sliced green olives, diced tomatoes and green chilies (Rotel tomatoes), canned fire roasted tomatoes or canned chopped tomatoes, lager beer, basil, paprika, sugar, 1 tsp salt, and Parmesan cheese.
• With a microplane grater or grater, grate 1/2 orange peel into the crock pot. Pare and section oranges and place the sectioned oranges into the crock pot.
• Cover the crock pot. Cook for 4 hours on medium heat (I'm using a slow cooker and the heat is higher). With regular crock, cook for 6 hours.
• Skim any fat floating on the surface.
• Serve over cooked white rice or simply serve with crusty well buttered country bread.