Mediterranean Chicken Breasts With Tomatoes And Olives Recipes

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

BAKED MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES, OLIVES, CAPERS, AND GARLIC

Steps:

• Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.
• Combine 1 teaspoon of thyme leaves, 1 teaspoon freshly chopped+ basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste, then sprinkle the herb mixture evenly over both sides of each chicken breast.
• Heat the 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.
• While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.
• Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture. Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Sprinkle with more fresh basil and thyme if desired. Enjoy.

MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES

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.

MEDITERRANEAN CHICKEN SKILLET

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

MEDITERRANEAN CHICKEN & TOMATOES

Steps:

• Preheat oven to 450°F. Mix all of the spices and salt in small bowl. Toss chicken, tomatoes, olives and oil in large bowl. Add seasoning mixture; toss to coat well.
• Arrange chicken, tomatoes and olives in single layer on foil-lined large shallow baking pan.
• Roast 20 minutes or until chicken is cooked through. Sprinkle with feta cheese before serving.

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES RECIPE

Steps:

• Pat the chicken breasts dry. On each side of the chicken breast 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 skillet, heat 2 tab. 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 minutes turning the chicken over once. 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.

SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA

Steps:

• Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
• Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.

MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
• Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
• Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.

CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
• In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
• Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
• Cover tightly with foil; refrigerate until ready to use, up to overnight.
• Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.