EASY MEDITERRANEAN BAKED CHICKEN BREAST
One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.
Provided by Silke
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
- Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
- Place chicken breasts into a baking dish and pour marinade on top.
- Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.
Nutrition Facts : Calories 501 calories, Carbohydrate 3.5 g, Cholesterol 129.2 mg, Fat 32.5 g, Fiber 0.4 g, Protein 47.4 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.8 g
MEDITERRANEAN CHICKEN
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.
MEDITERRANEAN CHICKEN
Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.
Provided by Robyn Webb
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
- Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
- Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g
CHICKEN MEDITERRANEAN
Garlic, white wine, lemon juice and fresh parsley come together to make a balmy-and better-for-you-Mediterranean night in your own home.
Provided by My Food and Family
Categories Home
Time 5h10m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Mix all ingredients except chicken in large bowl. Add chicken; toss to coat. Refrigerate 4 hours to marinate.
- Heat oven to 350°F. Remove chicken from marinade; discard marinade. Place chicken in single layer in shallow pan.
- Bake 50 to 55 min. or until done (165ºF).
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
MEDITERRANEAN CHICKEN TRAY BAKE
A colourful all-in-one bake bursting with summer flavour
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
- Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don't pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.
Nutrition Facts : Calories 401 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 45 grams protein, Sodium 0.63 milligram of sodium
MEDITERRANEAN CHICKEN SHEET PAN DINNER
Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g
MEDITERRANEAN CHICKEN BAKE
What do you do when you have artichoke hearts, sun-dried tomatoes and feta cheese left over from making a Greek pasta salad? Bake them with chicken for a Mediterranean entree. -Shannen Mahoney, odessa, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Combine the herbes de Provence, salt and pepper; sprinkle over chicken. In a large skillet, brown chicken in oil on both sides., Transfer to a greased 11x7-in. baking dish. Top with artichokes, tomatoes and cheese. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 353 calories, Fat 20g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 835mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 34g protein.
MEDITERRANEAN BAKED CHICKEN WITH LEMON
While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. I showed my daughters how to bake chicken with garlic roasted potatoes. We finished with our homemade baklava. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade., Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 385 calories, Fat 26g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 469mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
MEDITERRANEAN CHICKEN BAKE
When searing the chicken for this flavorful potluck dish, work in batches to avoid crowding the pan. Crowding creates steam that will make the crispy skin soggy. This recipe comes from TV chef Sarah Mastracco.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with salt and pepper; working in batches, add chicken to skillet, skin-side down, and cook until golden brown, 5 to 7 minutes. Turn chicken and cook 3 minutes more. Transfer to a large baking dish.
- Drain oil from pan and return to medium heat. Add white wine to deglaze and use a wooden spoon to scrape up browned bits from bottom of pan. Whisk in red-wine vinegar, mustard, light-brown sugar, and dates; simmer until reduced by half, 3 to 4 minutes.
- In a medium bowl, mix together remaining tablespoon olive oil, thyme, olives, capers, and cherry tomatoes; season with salt and pepper and toss to combine. Evenly distribute olive mixture over chicken and top with pan sauce. Transfer to oven and bake until chicken is cooked through, 55 to 65 minutes. Sprinkle with parsley and serve.
MEDITERRANEAN CHICKEN BREASTS
Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.
Provided by bluemoon downunder
Categories Chicken Breast
Time 25m
Yield 6 Mediterranean Chicken Breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
- Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
- Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
MEDITERRANEAN-STYLE BAKED CHICKEN
This dish is fragrant, tender, and hard to pass up. It also works well as a picnic item, made a day ahead. From the Culinary Institute of America.
Provided by MilanzMom
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine chicken, prunes, olives, wine, vinegar, oil, oregano, capers, garlic, chili pepper flakes, salt, and bay leaves. Cover and marinate in refrigerator at least 15 minutes and up to 24 hours. If marinating overnight, combine ingredients in a zip-top bag, seal and refrigerate.
- Arrange chicken in a single layer in a casserole dish. Pour marinade over chicken. Sprinkle the sugar evenly over the chicken. Transfer the pan to the oven to bake.
- Bake until chicken is cooked white throughout and top is golden-brown, 40-50 minutes.
- Remove chicken pieces to a plate and top with the remaining pan juices.
- Remove bay leaves before sprinkling basil over the chicken. Serve immediately.
Nutrition Facts : Calories 576.1, Fat 30.6, SaturatedFat 7.2, Cholesterol 138.6, Sodium 562.7, Carbohydrate 42.3, Fiber 2.1, Sugar 34.8, Protein 31.1
MEDITERRANEAN BAKED CHICKEN
A great casserole with sun-dried tomatoes and artichoke hearts. Easy to prepare in your oven. Goes nicely with a loaf of Italian bread and a glass of wine.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Lightly butter a 2-quart casserole dish and set aside.
- Cook rotini according to package directions and drain.
- Cook shallots in butter in skillet for 1 minute, then add the flour, stirring to mix.
- Whisk in the chicken broth gradually.
- Add the mushrooms and bring to a boil.
- Cook, stirring, until the mixture thickens, 3-4 minutes.
- Remove from heat and add the cheese, stirring until the cheese melts and mixes in.
- Stir in the cooked rotini, chicken, artichoke hearts, tomatoes, and parsley.
- Pour the mixture into the casserole dish and bake for 25-30 minutes or until hot and bubbly.
- Serve garnished with more chopped parsley if you like.
Nutrition Facts : Calories 443.2, Fat 20, SaturatedFat 9.9, Cholesterol 90.2, Sodium 428.9, Carbohydrate 35, Fiber 4.4, Sugar 2.2, Protein 31.1
MEDITERRANEAN CHICKEN
As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It's a knockout main dish at my house. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers. , Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.
Nutrition Facts : Calories 336 calories, Fat 18g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
ROASTED MEDITERRANEAN CHICKEN
People go crazy over this dish! Perfect for company, or when you're taking someone a meal. One of my family's favorites. Very easy to make, too.
Provided by IrisMac
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
- Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
- Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 558.7 calories, Carbohydrate 43.4 g, Cholesterol 95.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 32.2 g, SaturatedFat 10 g, Sodium 1024.7 mg, Sugar 5.9 g
MEDITERRANEAN CHICKEN BAKE
This recipe is taken from my Woman's Day Cookbook. No rice in this recipe -- it uses red-skinned potatoes accompanied by olives, prunes, red wine vinegar and of course, chicken. Sounds wonderful!
Provided by DailyInspiration
Categories < 4 Hours
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Grease a deep, lidded roasting pan or an oval 8-qt. dutch oven with 1 teaspoons oil. Rinse the chicken and pat dry. In a small bowl, mix the garlic, oregano, remaining 3 teaspoons of oil, salt and pepper. Rub the mixture all over the chicken. Tie the chicken legs together with kitchen twine. Tuck the wing tips under the back. Put the chicken into the pan and add the broth, vinegar, and olives. Sprinkle with brown sugar. Cover and bake 1 hour, then scatter the potatoes and prunes around the chicken. Cover and bake 30 - 45 minutes longer, stirring the potatoes once, until the drumsticks move easily, the juices run clear when a thigh is pierced with a sharp knife and the potatoes are tender.
- With a slotted spoon or spoons, remove the chicken, potatoes, prunes and olives to a deep serving platter. Pour the liquid left in the pan into a 4-cup measure. Skim off and discard the fat. Serve the juices with the chicken.
Nutrition Facts : Calories 960.1, Fat 60.7, SaturatedFat 16.3, Cholesterol 243.8, Sodium 1332, Carbohydrate 38.9, Fiber 3.2, Sugar 19.6, Protein 61.4
MEDITERRANEAN HERB BAKED CHICKEN
The selection of spices used in this dish create an exotic aroma. I love the combination of olives, capers and tomatoes. It's one of my favorites. You could serve it with steamed couscous, but we prefer it with rice. Plan ahead as it needs to marinate.
Provided by MarieRynr
Categories Chicken Thigh & Leg
Time 9h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish.
- Stir to blend.
- Add the chicken, turning to coat, and arrange in a single layer.
- In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
- Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
- Cover the dish with foil, and marinate in the refrigerator for up to 8 hours.
- Preheat oven to 400*F.
- Bake the chicken, still covered with foil, for 40 minutes, remove the foil, and continue baking until the chicken juices run clear, about 20 minutes longer.
- Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.
MEDITERRANEAN CRUSTED CHICKEN
A deliciously rich chicken entree that is best served with mild side dishes such as sauteed vegetables and French bread. This chicken has a great fresh basil flavor.
Provided by Suzanne
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
- Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
- Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 10.1 g, Cholesterol 186.7 mg, Fat 25.4 g, Fiber 0.5 g, Protein 33.8 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 0.5 g
MEDITERRANEAN CHICKEN
Make and share this Mediterranean Chicken recipe from Food.com.
Provided by jeep chick
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from chicken and cut into bite sized pieces.
- Put small amount of olive oil in pan and brown chicken.
- Add rest of ingredients to pan and simmer 20 minutes.
- Serve over brown rice and sprinkle with feta cheese just before serving.
Nutrition Facts : Calories 229, Fat 5.7, SaturatedFat 2.1, Cholesterol 76.8, Sodium 717.1, Carbohydrate 12.7, Fiber 2.8, Sugar 2.8, Protein 31
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