ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES
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
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
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
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
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
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
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
Provided by Food Network
Time 4h15m
Yield 12 servings
Number Of Ingredients 15
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
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
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
"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
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
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
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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