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 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
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 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-INSPIRED CHICKEN THIGHS
This delightful dish is a snap to start on the stovetop and finish in the oven. A handful of fresh ingredients combine for a big burst of Mediterranean-inspired flavor. Excellent when served with Herbed Cauliflower Rice (on this site) and fresh green beans or a salad.
Provided by Spexgirl
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken thighs dry with paper towels; season with salt and pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Add chicken, skin-side down, to the hot oil. Sear until skin is browned and crisp, 5 to 7 minutes. Turn and brown the other side, about 5 minutes more. Remove from heat and drain excess fat from the skillet.
- Return the skillet to medium-high heat. Add chicken broth, 2 lemon wedges, and rosemary sprigs. Reserve remaining lemon wedges for serving. Bring to a boil, then remove from the heat.
- Cover skillet and place in the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and squeeze juice from the 2 hot lemon wedges over the chicken. Transfer to a serving dish and garnish with additional lemon wedges.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 3.1 g, Cholesterol 106.5 mg, Fat 15.6 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.8 g, Sodium 389.1 mg, Sugar 0.3 g
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 BAKE
Crunchy "flowers" of prepared phyllo dough top an appealing blend of juicy chicken and vegetables flavored with tomato and garlic.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 3-quart glass casserole with cooking spray. In 12-inch nonstick skillet, cook chicken over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Stir in onion, zucchini, pasta and water. Cook 5 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in tomatoes, pasta sauce, cheese and Italian seasoning. Spoon mixture into casserole. Brush top of each of phyllo sheet with melted butter. Crumple each phyllo sheet and place on top of chicken mixture in casserole. (See photo for example on how to cover top of chicken mixture.)
- Bake uncovered 20 to 30 minutes or until phyllo is golden brown.
Nutrition Facts : Calories 490, Carbohydrate 45 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 14 g, TransFat 0 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.
BAKED MEDITERRANEAN CHICKEN AND RICE
Another perfect one if you've got friends coming around for the evening. Sling it in the oven and work your way through a bottle of wine while it's cooking...
Provided by MarieRynr
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 180*C.
- Season the chicken with salt and freshly ground pepper.
- Heat the olive oil in a flameproof casserole (You'll need one with a lid) and brown the chicken all over.
- Transfer to a plate.
- Fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
- Pour in the wine and passata and add the olives, sun dried tomatoes and basil.
- Season, stir well and bring to a simmer.
- REturn the chicken to the pan, push it into the liquid.
- Cover and bake for 45 minutes.
- Scatter with basil leaves, Parmesan and a grinding of pepper to serve.
Nutrition Facts : Calories 808.7, Fat 14.5, SaturatedFat 2.5, Cholesterol 136.9, Sodium 551.1, Carbohydrate 85.8, Fiber 6.3, Sugar 10.4, Protein 63.8
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