Mediterranean Chicken With Olives And Roasted Vine Tomatoes Recipes

MEDITERRANEAN CHICKEN WITH OLIVES AND ROASTED VINE TOMATOES

Steps:

• Coat the chicken pieces in the oil, season with salt and pepper and place in a roasting dish (fit the pieces snugly together, as this helps to prevent the chicken from burning). Place the garlic, olives and onions around the chicken.Combine the dried herbs and scatter half the herb mixture over the chicken.Roast in a preheated oven at 180°C for 15 minutes.Turn the chicken pieces over, add the rest of the herbs and cook for another 15 minutes.Turn the chicken again and cook for 20 minutes.Turn the chicken one more time. Add the tomatoes to the dish and cook for a final 20 minutes.TIPSThis makes a good family meal. To reduce the fat content, remove the skin from the chicken before eating and choose the leaner white breast meat.If you can't find giant garlic, break a large bulb of 'normal' garlic into three or four segments (12-16 cloves in total).This is an extract from Delicious, modern, healthy recipes for Diabetes by Leanne Katzenellenbogen, by Struik Lifestyle.Images: Denver Hendricks © Penguin Random House South Africa.To receive quick and convenient weekday recipes, join ourEasy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.

PAN ROASTED MEDITERRANEAN CHICKEN WITH BACON & VINE TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• Toss the chicken breasts in 1/4 cup olive oil to coat well.
• Loosen the skin carefully from the breast, and stuff 1 tablespoon of Olive Grove rub under each breast.
• Roll the white meat over any excess rub.
• Place an oven-proof frying pan over high heat and add remaining 1/4 cup of olive oil and the diced pancetta or bacon.
• Fry until crisp and browned, then put to one side on kitchen towel to drain the oil.
• Return the pan to a high heat and add the butter. When the butter begins to brown, add the breasts skin-side down.
• When nicely golden, turn and brown the other side. This will take approximately one minute per side.
• Remove from heat.
• Deglaze the pan with the white wine and add back the pancetta or bacon.
• Arrange the tomatoes around the chicken breasts. Sprinkle sugar over the tomatoes and toss gently to coat in pan juices. Season with salt and pepper and bake in the oven for around 10 minutes or until chicken is cooked through.

MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES

Steps:

• In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
• Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
• Add the chicken and cook until it is heated through.
• Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.