Mediterraneanstylemarinatedfishorchickenfillets Recipes

MEDITERRANEAN CHICKEN MARINADE

Steps:

• Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

MEDITERRANEAN-STYLE MARINATED FISH (OR CHICKEN!) FILLETS

Steps:

• In a shallow bowl, mix oil, vinegar, pepper, basil/thyme and garlic.
• Coat both sides of fillets.
• Break bay leaves into 3-4 pieces, press onto both sides of fillets.
• Cover with plastic wrap and refrigerate at least 1 hour or overnight (overnight is better!) Remove bay leaves and discard extra marinade.
• Sprinkle with salt and cook over medium high heat in large skillet (nonstick is best).
• For example: a thick cod fillet will need about 4 minutes per side, thin long fillets 2-3 minutes/side.
• Drippings in the pan are great on pasta--deglaze pan by adding a bit more red wine vinegar (or just WINE!) and toss with freshly cooked (not rinsed!) warm pasta.

DINNER TONIGHT: MEDITERRANEAN BAKED CHICKEN

Steps:

• Marinade: drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves.
• Cut the chicken into thirds, about 1 1/2- inch strips. Add to the bowl. Cover with plastic wrap, and refrigerate for at least 1 hour, maximum 3 hours.
• Bake: preheat your oven to 400 F.
• Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
• Meanwhile, prepare the chicken. In a large skillet warm 1 tablespoon of olive oil over moderate heat. Season the chicken with salt and pepper. Brown the meat on both sides, working in batches and transfer to a plate. The chicken will be slightly undercooked.
• Pat the artichokes dry with a paper towel. Cut into quarters.
• Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes.
• Add the chicken, artichoke hearts, beans, and olives to the pan (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 7-10 minutes until the chicken is cooked through.
• To serve, add the cheese and toss gently. The heat from the pan will soften the cheese.
• Top with parsley and basil leaves, and drizzle with extra artichoke juice if desired.

MEDITERRANEAN CHICKEN SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
• Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
• Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
• Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.