Mediterranean Chicken And Artichoke Potpie Recipes

MEDITERRANEAN CHICKEN AND ARTICHOKE STIR FRY

Mediterranean Chicken and Artichoke Stir Fry image

Make and share this Mediterranean Chicken and Artichoke Stir Fry recipe from Food.com.

Provided by Simply Fresh Cooking

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup brown rice
12 -16 ounces boneless skinless chicken breasts (about 3-4 pieces)
mixed Italian herbs
1/8 teaspoon salt
cracked black pepper
2 tablespoons extra virgin olive oil
1 large green bell pepper, thinly sliced
1 medium white onion, thinly sliced
2 garlic cloves, minced
1 lemon, juiced
1 (14 ounce) can artichoke hearts, rinsed and drained
1/4 cup fresh basil leaf, julienned
1/4 cup fresh parsley, chopped

Steps:

Bring a large pot of water to a boil (about 4-6 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and set aside.
Cut chicken into thin strips. Lightly season on cutting board with italian herbs, salt, and pepper. Mix chicken with tongs until meat is coated evenly with seasonings.
In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook until no longer pink in the center, about 5 minutes. Remove chicken to a plate and set aside.
In the same skillet, heat remaining 1 1/2 tablespoons of oil over medium-high heat. Add green pepper and saute for 30 seconds; add onion and cook for 2 minutes, stirring frequently. Next, add garlic, lemon juice, and artichoke hearts; cook and stir until artichoke is heated through.
Stir in chicken, basil, and parsley. Serve over rice.

MEDITERRANEAN CHICKEN PIE

Mediterranean Chicken Pie image

This is my lighter version of a chicken pot pie, with Greek/Morrocan flavors and a figure friendly ingredient list. The flavors are simple but different, the meal is surprisingly filling. I highly recommend the Moroccan seasoning, which I purchased at Spice House online.

Provided by Korkin

Categories Savory Pies

Time 35m

Yield 2 individual pies, 2 serving(s)

Number Of Ingredients 9

Ingredients

1 boneless skinless chicken breast, diced
1 tablespoon extra virgin olive oil
1 (14 1/2 ounce) can water-packed artichoke hearts, drained
1 tablespoon moroccan seasoning or 1 tablespoon all purpose Greek seasoning
4 dates, pitted and finely chopped
2 ounces reduced-fat feta cheese, crumbled
2 ounces part-skim mozzarella cheese, shredded
6 sheets phyllo dough
1 egg, beaten, for eggwash

Steps:

Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.

Nutrition Facts : Calories 553.4, Fat 18.3, SaturatedFat 5.7, Cholesterol 158.1, Sodium 719.9, Carbohydrate 66.4, Fiber 13.5, Sugar 13.2, Protein 35.2

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