Kalamata Chicken Recipes

Steps:

• Heat oil in a skillet over medium-high heat.
• Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
• To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
• Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
• Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
• Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
• Add in butter and stir until melted.
• Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
• Season again with salt and pepper.
• Spoon the mixture over the chicken.
• Sprinkle with fresh chopped parsley.

Steps:

• Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
• Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
• Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
• Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

Steps:

• Preheat oven to 400 degree F.
• In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
• Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
• Cover and bake for 35 minutes or until chicken is tender and no longer pink.
• Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.

Steps:

• In a small bowl, combine oregano, cayenne, and 1/2 tsp pepper and rub into both sides of chichen breasts.
• Cover and let stand 30 minute
• In a large, heavy skilet, heat olive oil and 1 1/2 Tbs of the butter over med heat.
• Add chicken and cook until golden, about 5 min per side.
• Transfer to platter and cover with foil to keep warm.
• In a med skillet, melt 2 Tbsp of the butter over med heat. Add onions and cook 5 minute.
• Add garlic and tomatoes and cook 2 minute
• Add chicken broth and olives and cook 5 min, stirring occasionally.
• Season with salt and pepper to taste. Stir in remaining 3 Tbsp butter, 1 Tbsp at a time.
• Spoon sauce over chicken and serve.

Steps:

• Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
• Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1-1/2 teaspoons paprika, salt, pepper and lemon zest. Slowly pour in lemon juice.
• Cover and cook on low 6 to 6-1/2 hours or until meat easily pulls away from the bone. Remove chicken o a warm plate and cover to keep warm.
• Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through (8 to 10 minutes, depending on your cooker). Stir in pepper and paprika. Serve sauce with chicken.

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• Slice each clove of garlic into three slices.
• Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
• Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
• Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
• Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
• Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
• Bake for about 40 minutes or until the chicken is done.
• Remove from oven and sprinkle with feta cheese.

Steps:

• First preheat oven to 350 degrees.
• Spray a long pan with spray of olive oil in bottom of glass pan. Place chicken thighs in bottom of pan. Put all of the wine or lemon juice on top of the chicken. then add lemon slices {squeeze the lemons on top of the chicken. Add the seasoning and parsley,garlic, essence,olives including half the bottle of juice and all of the olives. I slice them on top of the chicken.
• Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.
• Serve over pasta.

Steps:

• Spray pan with vegetable spray and saute' lemon slices on both sides until dark in color.
• Place lemon slices on a plate and coat well with honey--allow to cool before use.
• Combine olives, cheese, lemon zest and garlic and set aside.
• Slice chicken breast almost in half lenthwise; open to make an envelope (butterfly).
• Place 1/4 of the olive mixture in the chicken, fold back over.
• Open parchment paper heart, spray with pan spray.
• Place 1/2 ounce each of cucumber, squash and zucchini on one side.
• Add 1 tsp of parmesan cheese.
• Add 1/2 tsp chicken broth over that.
• Place one stuffed chicken breast on top of vegetables.
• Add freshly ground black pepper.
• Sprinkle 1 T of diced fresh tomato.
• Sprinkle with parsley and top with a coated lemon slice.
• Fold over paper, crimp edges all around tight.
• Bake in a hot 400 degree F oven 15 to 25 minutes until chicken is cooked.
• Cut an"X" in the top of the parchment paper and serve in the paper.
• HELPFUL HINTS: A thermometer placed in the thickest part of the chicken breast should read 165F when done.
• Any assortment of fresh vegetables will work with this recipe with the exception of broccoli, cauliflower or cabbage.
• For gluten-free, assure that your feta is gf, as well as your chicken broth, if not homemade.

Steps:

• Cut each chicken breast into three pieces of even thickness (cut off tail end as one piece then slit other piece through the middle) Coat with flour shaking off any excess Set large skillet over a medium heat, when hot add the 2 Tbsp olive oil and the 1 Tbsp butter.
• When the butter is sizzling add the chicken.
• Cook for about 5 minutes each side until golden and cooked through.
• Transfer chicken to a warmed plate when done, season with salt and pepper.
• Let pan cool a little, if the pan is dry add the extra virgin olive oil (if pan has oily residue you wont need to) Add the garlic, cook for a few minutes, then add the olives marjoram and tomatoes.
• Cook for 2-3 minutes, then add the marsala and let mixture bubble up.
• Pour over chicken breasts and serve immediately.

Steps:

• Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
• Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
• Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
• Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.