Sunny Mediterranean Chicken Recipes

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SUNNY MEDITERRANEAN CHICKEN



Sunny Mediterranean Chicken image

Serve a Mediterranean chicken dinner complete with veggies and whole wheat couscous in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 17

1 cup Fiber One™ original bran cereal
6 boneless skinless chicken breasts (about 1 3/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
4 tablespoons olive oil
1 medium zucchini, sliced (2 cups)
1 small unpeeled eggplant, cubed (2 cups)
1 jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch strips
1/2 large red onion, sliced, separated into rings
1 large clove garlic, finely chopped
3 tablespoons water
4 teaspoons lime juice
1 1/2 cups water
1/4 teaspoon salt
1 cup uncooked whole wheat couscous
1 lime, cut into 6 wedges

Steps:

  • Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F). Remove chicken from skillet; cover to keep warm.
  • In same skillet, heat remaining 2 tablespoons oil over medium heat. Cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender.
  • Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork.
  • On large serving platter, place couscous. Top with chicken and vegetables. Serve with lime wedges.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 2, Fiber 9 g, Protein 35 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 0 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.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Season the chicken all over with salt and pepper.
  • Heat the oil in a skillet over medium-low heat.
  • Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
  • Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
  • Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Enjoy!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

MOM'S CHICKEN



Mom's Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

Steps:

  • In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
  • Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
  • Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MEDITERRANEAN SKILLET CHICKEN



Mediterranean Skillet Chicken image

Looking for a delicious dinner idea? Then check out this skillet made with chicken in just 25 minutes - perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

2 tablespoons olive or vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 cup sliced ripe olives
1 teaspoon grated lemon peel

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 6 minutes, turning once, until brown.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 500 mg

SUNNY'S LEMON CURRY CHICKEN



Sunny's Lemon Curry Chicken image

This is the best baked chicken you have ever had. Once you taste this, you will be hooked. The secret ingredient is the cornflake crumbs. A recipe from a friend's mom. I'm still saying thank you 15 years later.

Provided by Baby Kato

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup sugar
4 tablespoons lemon juice
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 egg, beaten
1 cup corn flake crumbs
1 chicken (cut up) or 1 assorted chicken piece, your choice

Steps:

  • Put first 7 ingredients in small covered container.
  • Let sit overnight, at room temperature.
  • Dip chicken pieces in egg.
  • Next dip in cornflake crumbs.
  • Place skin side down on a piece of tinfoil on pan. (easier for cleaning pan)
  • Bake 400 degrees for 1/2 hour - turn and BASTE with sauce for another 1/2 hour or until chicken is tender.

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