Mediterranean Chicken Herbed White Beans Recipes

MEDITERRANEAN CHICKEN IN CREAMY HERB SAUCE

Steps:

• Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme. , Serve with linguine. Sprinkle with remaining cheese and additional minced basil.

MAKEOVER MEDITERRANEAN CHICKEN & BEANS

Steps:

• In a large resealable plastic bag, combine the flour, garlic salt, rosemary and pepper. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, brown chicken in oil. Stir in beans and tomatoes; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove from the heat. Top with cheese. Cover and let stand for 5 minutes or until cheese is melted.

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

MEDITERRANEAN CHICKEN WITH TOMATOES, OLIVES AND HERBED WHITE BEANS

Steps:

• To make the chicken, heat oven to 375°F. Place each chicken thigh on a large square of aluminum foil. Combine remaining chicken ingredients; spoon over chicken. Fold foil up and over chicken, sealing edges and forming a packet. Bake 25 minutes, or until chicken is cooked through. Meanwhile, to prepare the beans, heat oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes. Add remaining bean ingredients; cook 5 minutes, or until heated through. Carefully open chicken packets and transfer mixture to 2 serving plates; serve beans alongside chicken.Nutrition InformationTotal fat 19.2 gSaturated fat 3.1 gHealthy fats 15 gFiber 15.2 gCarbohydrates 67.4 gSugar 5.1 gProtein 34.4 gSodium 313 mgCalcium 243 mgMagnesium 171 mgSelenium 14.3 mcgPotassium 1,715 mgExcerpted from YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz. Copyright (c) 2006, 2009 by Michael F. Roizen, M.D., and Oz Works LLC, f/s/o Mehmet C. Oz, M.D. Excerpted with permission by Free Press, a Division of Simon & Schuster, Inc.

ITALIAN WHITE BEAN CHICKEN

Steps:

• Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

MEDITERRANEAN WHITE BEAN SPREAD WITH FRESH HERBS

Steps:

• Place beans, garlic, lime juice, and olive oil in food processor or mini-chopper; process until smooth.
• Add the rest of the ingredients and pulse until well mixed and the herbs are chopped as coarsely or finely as you like (I like them almost liquified).
• Refrigerate for at least a few hours so the flavors blend (overnight is even better).