BAKED MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES, OLIVES, CAPERS, AND GARLIC
Steps:
- Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.
- Combine 1 teaspoon of thyme leaves, 1 teaspoon freshly chopped+ basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste, then sprinkle the herb mixture evenly over both sides of each chicken breast.
- Heat the 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.
- While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.
- Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture. Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Sprinkle with more fresh basil and thyme if desired. Enjoy.
CHICKEN WITH GREEN OLIVES, CAPERS, AND TOMATOES
A briny, flavorful marinade tenderizes and moistens the chicken and also serves as a dressing for the olive-tomato topping. Serve with sliced grilled potatoes if you like. Wine pairing: DeLille 2015 Chaleur Blanc Sauvignon Blanc/Sémillon (Columbia Valley; $38)
Provided by wp
Time 9h30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and oil in a small bowl. Pour 1/2 cup of it into a large resealable plastic bag. Add chicken, seal bag, and turn bag over several times to ensure chicken is completely coated. Chill at least 8 hours and up to overnight. Chill remaining marinade in a small airtight container.
- At 30 to 45 minutes before serving, stir together olives, tomatoes, capers, lemon juice, and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve.
- Preheat a grill to medium-high, about 400°. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes.
- Cut chicken into thick slices and top with accumulated juices and olive mixture.
Nutrition Facts : Calories 636, Carbohydrate 6.2, Cholesterol 296, Fat 39, Fiber 1.5, Protein 64, SaturatedFat 3.3, Sodium 1610
FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS
Eating on your own needn't mean beans on toast, as this 20-minute supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
- Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.78 milligram of sodium
BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
I am not sure where I found this recipe, but I've made a a billion times now. It's not really one you can ever get tired of! I like to serve this with Zee Merchant's Spinach Rice - http://www.food.com/recipe/spinach-rice-37570
Provided by In Der Kuumlche
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
- For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
- Heat 5 tablespoons oil in heavy large skillet over high heat.
- Add chicken and cook until golden brown, about 3 minutes per side.
- Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
- Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
- Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
- Season with salt and pepper.
- Transfer to platter.
- Sprinkle with remaining 1 tablespoon parsley before serving,.
CHICKEN IN TOMATO-CAPER SAUCE
This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges
CHICKEN WITH TOMATOES, CAPERS AND OLIVES
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 425. Combine 2 or 3 chopped tomatoes, the juice of .5 lemon, 1 teaspoon capers and a handful of olives.
- Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.
- Roast for 10 to 15 minutes, or until just cooked through.
- Garnish: Chopped basil.
CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS
This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 30m
Yield 2 thighs per serving, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
- Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
- Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.
Nutrition Facts : Calories 224.4, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 257.6, Carbohydrate 8.7, Fiber 2.8, Sugar 4.2, Protein 29.2
CHICKEN WITH GREEN OLIVES
Make and share this Chicken with Green Olives recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy, large skillet over medium-high heat.
- Pat chicken dry.
- Add to skillet and brown well on all sides.
- Add onion, garlic, bay leaves and season to taste.
- Cook 2 minutes.
- Pour in wine and cook until evaporated.
- Blend in tomato paste and paprika.
- Reduce heat to low.
- Add broth; cover and cook 15 minutes.
- Add olives and cook until chicken is tender, about 10 minutes.
- Garnish with parsley.
- Great served with egg noodles or mashed potatoes.
Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2
More about "chicken with green olives capers and tomatoes recipes"
CHICKEN BREASTS WITH OLIVE, TOMATO AND CAPER DRESSING
From simply-delicious-food.com
4.5/5 (25)Total Time 20 minsCuisine MediterraneanCalories 462 per serving
- Combine all the ingredients for the marinade then pour over the halved chicken breasts and allow to marinade for 5-10 minutes.
- Combine all the ingredients for the dressing and set aside (the dressing can be made up to an hour ahead and kept at room temperature).
- Heat a large, non-stick frying pan over medium-high heat then add the chicken breasts. Cook for 2 minutes on one side until the chicken is golden brown then flip and cook for another minute on the other side.
BRAISED CHICKEN WITH OLIVES AND CAPERS | WILLIAMS …
From williams-sonoma.com
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
From theendlessmeal.com
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES …
From bonappetit.com
CHICKEN WITH OLIVES & CAPERS - JAMIE GELLER
From jamiegeller.com
MEDITERRANEAN CHICKEN WITH TOMATOES, OLIVES AND CAPERS
From thebeachhousekitchen.com
Reviews 30Total Time 50 minsServings 4
CHICKEN WITH TOMATOES AND OLIVES RECIPE - FOOD REPUBLIC
From foodrepublic.com
GREEK SALAD - JULIA'S ALBUM
From juliasalbum.com
CHICKEN CUTLETS WITH TOMATOES & OLIVES - EATINGWELL
From eatingwell.com
PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL RECIPE - BON …
From bonappetit.com
BAKED CHICKEN WITH TOMATOES, OLIVES AND CAPERS RECIPE (VARIATIONS …
From pamelasalzman.com
SICILIAN SKILLET CHICKEN WITH LEMON, OLIVES, AND CAPERS
From simplyrecipes.com
SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS - FOODIECRUSH
From foodiecrush.com
ROASTED HALIBUT WITH OLIVES, CAPERS, TOMATO AND BASIL : RECIPES ...
From cookingchanneltv.cel29.sni.foodnetwork.com
CHICKEN PUTTANESCA - LOW CARB WITH PALEO & WHOLE30 OPTIONS!
From chefsavvy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love