Best Chicken Mediterranean For Two Recipes

CHICKEN MEDITERRANEAN FOR TWO

Steps:

• Combine first 3 ingredients in a heavy-duty zip-lock plastic bag. Seal and chill 2 hours.
• Cook this chicken mixture (don't drain it) in a large skillet over medium-high heat for about 8 minutes or until the chicken is done; remove from skillet and set aside.
• To the empty skillet, add the tomatoes and their juice, olives, parsley, basil, and oregano. Reduce heat, simmer, stirring often for about 7 minutes.
• Return chicken to skillet. Sprinkle with the feta cheese, remove from heat. Cover and let stand for 5 minutes so the cheese can melt a little.
• Pour over cooked, hot pasta and serve immediately.

MEDITERRANEAN CHICKEN FOR TWO

Steps:

• Preheat oven to 375. Cut a 2-inch pocket in the thickest part of each chicken breast.
• In a small bowl combine the Feta and the chopped olives, then stuff ½ of mixture into each pocket.
• In a nonstick skillet, heat 2 Tbs. olive oil on medium to high heat.
• Season the chicken with pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
• Transfer to an oven safe baking dish, drizzled with 1 Tbs. olive oil and bake for 18 minutes.
• In a bowl mix tomato, kosher salt, onion, garlic, basil and parley.
• When chicken is 5 minutes from being finished, put the remaining olive oil in the skillet, add tomato mix and heat through.
• Serve chicken with tomato mix on top.

MEDITERRANEAN CHICKEN

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.

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

MEDITERRANEAN CHICKEN

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.