Mediterranean Chicken Breasts With Avocado Tapenade Recipes

MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE

Steps:

• In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
• In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
• Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
• Serve with Avocado Tapenade.

MEDITERRANEAN CHICKEN BREASTS

Steps:

• Season the chicken breasts with salt and pepper.
• Heat one tablespoon of the olive oil in a large, heavy skillet over mediun-high heat.
• Place chicken breasts in pan and cook for about 5 minutes per side. Remove chicken from pan, set aside, and keep warm.
• Heat remaining tablespoon of olive oil in skillet. Add minced garlic and saute for about 1 minute. Add diced tomatoes, olives, and chicken broth.
• Bring mixture to a simmer and return chicken breasts to pan. Simmer chicken breasts for and additional 3-4 minutes or until they're cooked through.
• Place each chicken breast on a plate and spoon the tomato sauce over them, dividing evenly. Sprinkle each chicken breast with feta cheese.

MEDITERRANEAN CHICKEN BREASTS

Steps:

• Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
• Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
• Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.

MEDITERRANEAN CHICKEN

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.