Mediterranean Chicken Breasts Recipes

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ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES



One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

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

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

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 BREASTS



Mediterranean Chicken Breasts image

Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.

Provided by bluemoon downunder

Categories     Chicken Breast

Time 25m

Yield 6 Mediterranean Chicken Breasts, 6 serving(s)

Number Of Ingredients 9

1/2 cup pecorino romano cheese, grated
1/4 cup dry breadcrumbs
1 teaspoon dried basil
1/4 teaspoon dried garlic
1/4 teaspoon paprika
1/4 teaspoon sea salt or 1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground black pepper, to taste
3 tablespoons olive oil
6 large boneless skinless chicken breast halves (about 2lb/1kg)

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.

EASY MEDITERRANEAN BAKED CHICKEN BREAST



Easy Mediterranean Baked Chicken Breast image

One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.

Provided by Silke

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 2

Number Of Ingredients 7

2 (8 ounce) skinless, boneless chicken breasts
salt and freshly ground black pepper
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon dried oregano, or more to taste
¼ teaspoon dried thyme, or more to taste

Steps:

  • Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
  • Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
  • Place chicken breasts into a baking dish and pour marinade on top.
  • Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

Nutrition Facts : Calories 501 calories, Carbohydrate 3.5 g, Cholesterol 129.2 mg, Fat 32.5 g, Fiber 0.4 g, Protein 47.4 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.8 g

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 3 servings

Number Of Ingredients 12

2 tablespoons all-purpose flour
Pinch of cayenne
2 tablespoons California extra-virgin olive oil
3 large chicken breast cutlets, pounded or thinly sliced
Juice of half a lemon, plus four slices of lemon
2 large cloves garlic, sliced
1/3 cup sliced kalamata olives, pitted
1/3 cup green olives (we use some marinated in herbs de Provence), pitted
3 tablespoons fresh Italian parsley, chopped
1/2 teaspoon kosher salt
Fresh pepper, to taste
2 teaspoons butter

Steps:

  • Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
  • Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
  • Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
  • Add the butter to the pan, shaking to combine the sauce.
  • Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Roasting a simplechicken breast with capers, olives, andgrape tomatoes transforms it into a Mediterranean dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7

1 pint grape tomatoes
16 Kalamata olives, pitted and halved
3 tablespoons drained capers, rinsed
3 tablespoons olive oil
4 (about 6 ounces each) boneless chicken breast halves, with skin
Coarse salt
Freshly ground pepper

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.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

MEDITERRANEAN CHICKEN BREASTS



Mediterranean Chicken Breasts image

Boneless chicken breasts are cooked in a flavorful coating of bread crumbs, pecorino Romano cheese and basil until tender and crispy.

Provided by My Food and Family

Categories     Dairy

Time 24m

Yield Makes 6 servings.

Number Of Ingredients 9

1/3 cup POLLY-O Grated Romano Cheese
1/4 cup dry bread crumbs
1 tsp. dried basil leaves
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground black pepper
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/4 cup plain nonfat Greek-style yogurt
3 cups hot cooked couscous

Steps:

  • Mix first 6 ingredients.
  • Dip chicken in yogurt, then in cheese mixture, turning to evenly coat both sides of each breast.
  • Cook in skillet sprayed with cooking spray on medium heat 5 to 7 min. on each side or until done (165ºF). Serve over couscous.

Nutrition Facts : Calories 270, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES



Mediterranean Chicken Breasts With Tomatoes and Olives image

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

1 tablespoon olive oil
1 teaspoon olive oil
4 boneless skinless chicken breasts, cut into 1 inch pieces
1 medium onion, chopped
1 teaspoon minced garlic clove (about 2 cloves)
1 (15 ounce) can diced tomatoes, with their liquid
1/2 cup kalamata olive, pitted and chopped (or use green olives)
1 teaspoon dried oregano (or 1 tbsp. fresh)
1 teaspoon dried basil (or 1 tbsp. fresh)

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.

EASY MEDITERRANEAN CHICKEN



Easy Mediterranean Chicken image

"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

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 cup water
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1-1/2 cups instant brown rice
12 pitted Greek olives, halved
1/2 cup crumbled feta cheese

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

MEDITERRANEAN STUFFED CHICKEN BREASTS



Mediterranean Stuffed Chicken Breasts image

In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 cup crumbled feta cheese
1/3 cup chopped oil-packed sun-dried tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil from sun-dried tomatoes, divided
1 teaspoon Greek seasoning

Steps:

  • Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.

Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.

MEDITERRANEAN CHICKEN TRAY BAKE



Mediterranean chicken tray bake image

A colourful all-in-one bake bursting with summer flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Yield Serves 4

Number Of Ingredients 7

2 red peppers , deseeded and cut into chunks
1 red onion , cut into wedges
2 tsp olive oil
4 skin-on chicken breasts
½ x 150g pack full-fat garlic & herb soft cheese
200g pack cherry tomatoes
handful black olives

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
  • Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don't pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

Nutrition Facts : Calories 401 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 45 grams protein, Sodium 0.63 milligram of sodium

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

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

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

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

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From feelgoodfoodie.net


MEDITERRANEAN CHICKEN BREAST RECIPES - MEDITERRANEAN FOODS
2022-02-09 After drying them with the help of a paper towel, blend them with olive oil, rosemary, freshly ground black pepper and sea salt. Heat the grilled pan. Cook both sides of the fillet chicken breasts for about three minutes, leaving the water in it, that is, seal the chickens. For the sauce; Chop the parsley thinly. Grate the garlic and lemon peels.
From mediterraneanfoods.net


PAN-SEARED MEDITERRANEAN CHICKEN - SWANSON
2017-02-07 Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl. Step 2. Season the chicken with salt and black pepper. Step 3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
From campbells.com


MEDITERRANEAN CHICKEN BREASTS RECIPE - MAGIC SKILLET
Instructions: Trim the fat from chicken breasts. Place chicken in a dish. In a medium mixing bowl, combine remaining ingredients. Mix well. Pour mixture over chicken breasts and cover with a sheet of oiled wax paper. refrigerate for at least 2 …
From magicskillet.com


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