Chrissysmediterraneanchicken Recipes

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ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES



One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.

Provided by The Mediterranean Dish

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

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

Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Provided by Robyn Webb

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

Steps:

  • Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  • Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  • Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless breasts of chicken
2 cloves minced garlic
3/4 cup thawed, drained frozen spinach
1/4 cup white wine
4 ounces Feta cheese, cut into 4 pieces
1 cup drained canned tomatoes, chopped
3 tablespoons Olive oil
1/2 cup finely chopped onion
1 teaspoon dried basil

Steps:

  • Cut a two inch pocket into the thickest part of each chicken breast. Stuff each pocket with spinach and feta cheese and seal with a tooth pick. Season each breast well with salt and pepper. Heat oil over medium high heat and saute the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil. Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds. Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.

CHICKEN TAGINE



Chicken Tagine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit Lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Steps:

  • Pat the chicken dry, and season well with salt and pepper.
  • Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
  • To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
  • Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Provided by Food Network

Time 4h15m

Yield 12 servings

Number Of Ingredients 15

3 pounds boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 large onion, coarsely chopped
1 1/2 cups fresh mushrooms, quartered
2 zucchini squash, cut into 1 inch pieces
1 15 oz. can chickpeas, drained and rinsed
1 15 oz. can diced tomatoes
1 cup pitted Kalamata olives
1/2 cup sun dried tomatoes packed in oil, coarsely chopped
2 tablespoons freshly squeezed lemon juice
2 teaspoons dried oregano
3 garlic cloves, minced
2 tablespoons capers

Steps:

  • 1. Season chicken with salt and pepper 2. Heat olive oil in large pan over medium-high heat. Brown chicken on both sides. Remove from heat and set aside. 3. Place onion, mushrooms and zucchini in bottom of slow cooker. Place chicken on top of vegetables. Spread chickpeas over chicken. 4. Combine tomatoes, olives, sun dried tomatoes, garlic, lemon juice and oregano in small bowl. Pour over chicken. 5. Sprinkle capers over top of mixture in slow cooker. 6. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours until internal temperature of chicken reaches at least 165 degrees Fahrenheit

CHICKEN PARMESAN AS MADE BY CHRIS NASATRINI RECIPE BY TASTY



Chicken Parmesan As Made By Chris Nasatrini Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, kosher salt, black pepper, all-purpose flour, large eggs, plain breadcrumbs, lemon, white wine, panko bread crumbs, grated parmesan cheese, olive oil, garlic, red pepper flakes, bay leaves, chicken stock, crushed tomato, tomato paste, dried oregano, fresh flat-leaf parsley, fresh basil leaves, shredded mozzarella cheese, spaghetti

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 22

1 lb boneless, skinless chicken breast
kosher salt, to taste
black pepper, to taste
1 cup all-purpose flour, plus 2 tablespoons divided
3 large eggs
1 cup plain breadcrumbs
1 lemon, zest
1 cup white wine, plus 1 tablespoon, preferably Pinot Grigio, divided
½ cup panko bread crumbs
¼ cup grated parmesan cheese, plus more for serving
3 tablespoons olive oil, plus more for frying
4 cloves garlic, minced
¼ teaspoon red pepper flakes
2 bay leaves
½ cup chicken stock
14 oz crushed tomato, 1 can, such as San Marzano
2 tablespoons tomato paste
2 tablespoons dried oregano, plus more to taste
¼ cup fresh flat-leaf parsley, chopped, plus more for garnish
¼ cup fresh basil leaves, sliced
½ cup shredded mozzarella cheese
spaghetti, cooked noodles, for serving

Steps:

  • Using the bumpy side of a meat mallet, pound each chicken breast until ½-inch (1 ¼ cm) thick. Season with salt and black pepper to taste.
  • Add 1 cup (125 G) of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
  • Season flour with salt, pepper, and the lemon zest. Stir to combine.
  • Season the eggs with salt and pepper, and add 1 tablespoon of white wine. Stir to combine.
  • To the bread crumbs, add the panko, remaining 2 tablespoons flour, and Parmesan. Stir to combine.
  • Working 1 piece at a time, coat the chicken in the flour, shaking off any excess, then in the egg mixture, then in the bread crumbs. Transfer to a baking sheet lined with cling wrap and refrigerate for 10 minutes.
  • Heat a large cast-iron skillet over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until lightly browned, 2-3 minutes per side. Drain on paper towels.
  • Preheat the oven to 350°F (180°C).
  • Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1-2 minutes.
  • Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
  • Stir in the crushed tomatoes and tomato paste. Season with pepper, then add the oregano, crushing between your hands to release more flavor. Simmer the sauce for 5 minutes, until thickened slightly. Add the parsley and basil and stir to incorporate.
  • Remove the bay leaves from the pan. Create a bit of space in the center, then return the chicken to the pan. Spoon the sauce over the chicken.
  • Sprinkle the mozzarella and more oregano over the chicken pieces.
  • Bake for 10-15 minutes, until the cheese is bubbly and melted and the chicken is cooked though. Set the broiler to high and broil for 1-2 minutes, until the cheese browns lightly.
  • Serve the chicken with spaghetti that's been tossed in the excess sauce. Garnish with parsley and Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 967 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 7 grams, Protein 60 grams, Sugar 11 grams

EASY MEDITERRANEAN CHICKEN



Easy Mediterranean Chicken image

"Friends and family love this. I made it healthier, but it tastes just as good." Kara Zilis - Oak Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 cup water
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1-1/2 cups instant brown rice
12 pitted Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer for 10 minutes., Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until a thermometer reads 170° and rice is tender. Stir in olives; sprinkle with cheese.

Nutrition Facts : Calories 394 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 724mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges

EASY MEDITERRANEAN CHICKEN



Easy Mediterranean Chicken image

This is a delicious dish with a wonderful aroma! It doesn't take long to make and your guests will be thrilled with the end result. You can even just make the chicken - it's sooo good! This was an entry in RSC #13. Enjoy!

Provided by Nif_H

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts, patted dry
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 (14 ounce) can artichoke hearts, strained and cut in half (not marinated)
1 1/2 cups chickpeas, canned, rinse well
1 (10 ounce) package frozen chopped spinach, thawed and dried well
2 tablespoons fresh lemon juice
salt and pepper
2 cups creamy prepared polenta, kept warm

Steps:

  • Heat olive oil over medium high heat in large frying pan.
  • Mix flour, salt, pepper, garlic powder and oregano. Sprinkle evenly over both sides of chicken breasts and press in lightly.
  • Add chicken to hot oil. Cook for approximately 6 minutes on each side, until cooked through (internal temperature reaches 185F). Remove chicken from pan and keep warm.
  • In same pan, turn heat down to medium and place cut sides of artichokes down. Let lightly brown for 1 minute.
  • Add chickpeas and then spinach. Drizzle lemon juice over entire dish and sprinkle with salt and pepper to taste. Stir mixture until heated through.
  • Place 1/2 cup of polenta in middle of each plate. Place chicken breast half on polenta. Put 1/4 of the vegetable mixture on the other half.

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