Quick Mediterranean Chicken Recipes

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large nonstick skillet with a lid, heat the oil over high heat.
• Add the chicken thighs and cook until well browned, about 2 minutes per side.
• Add the tomatoes, orange juice, garlic and capers.
• Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.
• Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.

Steps:

• Cook rice as directed on package.
• While rice is cooking, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 minute on each side or until chicken is lightly browned on both sides and onions are crisp-tender.
• Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 minute or until chicken is cooked through (165ºF), turning chicken after 3 minute Stir in olives.
• Serve chicken over rice with sauce.

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.

Steps:

• Place chicken breasts on sheet of waxed paper. Sprinkle 1/8 teaspoon of the salt evenly over chicken breasts; sprinkle with 2 tablespoons of the basil; press lightly. Turn chicken breasts over. Sprinkle remaining 1/8 teaspoon salt over chicken; sprinkle with 2 tablespoons basil. Cover with another sheet of waxed paper. Pound chicken with rolling pin or meat mallet to 1/2-inch thickness.
• In 12-inch skillet, heat olive oil over medium-high heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on outside and no longer pink in center. Remove chicken to plate; cover to keep warm.
• Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with remaining 2 tablespoons basil.

Steps:

• Cut four pieces of foil about 10 in square. Brush the squares with the oil and set aside until needed.
• With a sharp knife, slash each chicken breast at intervals, then slice the mozzarella and place between the cuts in the chicken.
• Divide the courgettes and tomatoes between the pieces of foil and sprinkle with salt and pepper. Roughly chop the basil or oregano and scatter over the vegetables in each parcel.
• Place the chicken on top of each pile of veggies then wrap in the foil to enclose the vegetables and chicken, tucking in the ends.
• Place on a cookie sheet and bake in a preheated 400°F oven for about 30 minutes.
• To serve, unwrap each foil parcel and serve with rice or pasta.

Steps:

• In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer for 10 minutes., Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until a thermometer reads 170° and rice is tender. Stir in olives; sprinkle with cheese.

Steps:

• Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
• In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
• Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
• Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
• Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.