Mediterranean Chicken Breast With Fennel And Tomatoes Recipes
CHICKEN WITH TOMATOES, OLIVES AND FENNEL
Easy dinner to make ahead and just reheat, but also a quick put together meal. But using good Greek olives and fennel are a must for this dish. Now, I like to use bone in/skin on thighs and breasts for this to get a good color for this dish. I have also used chicken quarters as well cut up which is an option. And if you don't like fennel, try cooking or baking it, it is a whole different flavor. Perfect simple food. I serve this with a good Pinot Noir, a simple spinach salad with a lemon vinaigrette and some grilled pita bread.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chicken -- In a large saute pan (I prefer cast iron or stainless, NOT non-stick), add the olive oil and bring to medium heat. Add the chicken and brown all sides until golden brown. Remove to a plate, with a paper towel to drain.
- Vegetables -- In the same pan, add the fennel, onion and garlic and cook until lightly brown. Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.
- Chicken -- Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender. It should take about 30 minutes. Add the olives right at the end just to heat through.
- Serve -- Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.
Nutrition Facts : Calories 674.1, Fat 45.4, SaturatedFat 11.7, Cholesterol 181.1, Sodium 357.6, Carbohydrate 17.7, Fiber 5.7, Sugar 4.8, Protein 47.6
MEDITERRANEAN CHICKEN BREAST WITH FENNEL AND TOMATOES
Learn to serve up a plate of perfectly cooked chicken breast with plenty of strong Mediterranean flavors from fennel, garlic, dill, and chili flakes!
Provided by Recipes.net Team
Categories Braised
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large cast-iron skillet over medium-high heat. Pan-sear the chicken breasts and season with salt and pepper. Sear for about 3 to 5 minutes or until both sides are only lightly browned. Do not overcook, remove, and set aside.
- Using the same pan, add chili flakes, garlic, and dill. Stir for about a minute.
- Now add fennel bulbs, tomatoes, and lemon juice. Sweat the vegetables and allow flavors to blend.
- Return chicken to the pan and place in a single layer on top of the vegetables. Cover and simmer for 8 to 10 minutes.
- Add in the pitted olives and parsley.
- Stir and simmer for another 10 to 15 minutes.
- Serve over Fusilli pasta or any pasta of your choosing.
- Garnish with Parmesan cheese before serving. Bon appetit!
Nutrition Facts : Calories 292.00kcal, Carbohydrate 6.00g, Cholesterol 72.00mg, Fat 19.00g, Fiber 2.00g, Protein 25.00g, SaturatedFat 4.00g, ServingSize 6.00, Sodium 265.00mg, Sugar 1.00g
MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES
This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.
Provided by 2hot2handle
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
- Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
- Add the chicken and cook until it is heated through.
- Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.
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