Mediterranean Chicken Patties Recipes

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

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

MEDITERRANEAN CHICKEN PATTIES

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high heat for 2 minutes until sizzling hot. Sauté onions and garlic until tender and nicely browned, about 2-3 minutes.
• Add spinach and sauté for 1 minute until soft. Set aside on a plate to cool for 5 minutes.
• In a large mixing bowl, add ground chicken, sautéed onion-spinach mixture, breadcrumbs, Greek yogurt, dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
• Shape the ground chicken mixture into a firm ball. This helps the mixture bind together to yield firm patties. Cover the bowl with plastic cling wrap and refrigerate for at least 30 minutes or overnight.
• Take 1/2 cup chicken mixture at a time and shape into patties using your hands. You should get about 12 patties.
• Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium-high heat for 2 minutes until sizzling hot. Place patties on the skillet (about 6 pieces per batch) and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 165 F as read on a meat thermometer.
• Serve warm with a side of rice pilaf and sautéed vegetables, or serve in hamburger buns.

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.