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 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.
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
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
MEDITERRANEAN BAKED CHICKEN WITH PASTA
I threw this together last night and it turned out very tasty! Garnish with goat cheese and additional basil if desired.
Provided by Sere
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h17m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
- Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
- Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
- Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 41.8 g, Cholesterol 47.3 mg, Fat 17.8 g, Fiber 9.7 g, Protein 21 g, SaturatedFat 3.6 g, Sodium 740.5 mg, Sugar 8.4 g
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 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
MEDITERRANEAN BAKED CHICKEN
Make and share this Mediterranean Baked Chicken recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat.
- Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over.
- Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
- Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat.
- Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
- Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
Nutrition Facts : Calories 502.8, Fat 24.4, SaturatedFat 6.4, Cholesterol 138.1, Sodium 243, Carbohydrate 32.3, Fiber 4.5, Sugar 2.6, Protein 34.2
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 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.
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