Best Kalamata Chicken Recipes

COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
• For the chicken: Preheat oven to 400 degrees F.
• Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
• Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
• While chicken is baking, make the sauce.
• For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
• To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• Slice each clove of garlic into three slices.
• Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
• Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
• Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
• Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
• Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
• Bake for about 40 minutes or until the chicken is done.
• Remove from oven and sprinkle with feta cheese.

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS

Steps:

• Heat oil in a skillet over medium-high heat.
• Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
• To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
• Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
• Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
• Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
• Add in butter and stir until melted.
• Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
• Season again with salt and pepper.
• Spoon the mixture over the chicken.
• Sprinkle with fresh chopped parsley.

KALAMATA CHICKEN

Steps:

• First preheat oven to 350 degrees.
• Spray a long pan with spray of olive oil in bottom of glass pan. Place chicken thighs in bottom of pan. Put all of the wine or lemon juice on top of the chicken. then add lemon slices {squeeze the lemons on top of the chicken. Add the seasoning and parsley,garlic, essence,olives including half the bottle of juice and all of the olives. I slice them on top of the chicken.
• Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.
• Serve over pasta.

SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN

Steps:

• Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
• Trim fat from chicken and flatten to ¼ in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
• Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
• Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
• Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.

CHICKEN THIGHS WITH TOMATO, ORZO, KALAMATA OLIVES AND FETA

Steps:

• Toast the orzo until light brown in dutch oven. Set aside.
• Pat the chicken dry and season with oregano, parika, salt and pepper (to taste) Heat one TBL oil iat medium high n the dutch oven and brown chicken three minutes on each side
• Set chicken aside. Turn down heat and saute garlic for 30 seconds without burning.
• Throw in the broth, tomatoes and orzo and bring to boil.
• Finally, add the chicken, cover and cook on medium low for about 15 minutes until the orzo is tender and the chicken is cooked through. You may also cook the orzo separately and then add.

CHICKEN BREASTS WITH MARSALA & KALAMATA OLIVES

Steps:

• Cut each chicken breast into three pieces of even thickness (cut off tail end as one piece then slit other piece through the middle) Coat with flour shaking off any excess Set large skillet over a medium heat, when hot add the 2 Tbsp olive oil and the 1 Tbsp butter.
• When the butter is sizzling add the chicken.
• Cook for about 5 minutes each side until golden and cooked through.
• Transfer chicken to a warmed plate when done, season with salt and pepper.
• Let pan cool a little, if the pan is dry add the extra virgin olive oil (if pan has oily residue you wont need to) Add the garlic, cook for a few minutes, then add the olives marjoram and tomatoes.
• Cook for 2-3 minutes, then add the marsala and let mixture bubble up.
• Pour over chicken breasts and serve immediately.

KALAMATA-LEMON CHICKEN

Steps:

• Preheat oven to 400 degree F.
• In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
• Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
• Cover and bake for 35 minutes or until chicken is tender and no longer pink.
• Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.

KALAMATA-LEMON CHICKEN

Steps:

• 1. preheat oven to 400 Brown chicken in 4 qt Dutch oven in oil over med-hi heat for 5 min, turning once. Stir in orzo, olives, broth, lemon wedges & juice, Greek seasoning, salt & pepper. Cover-bake 35 min. 2. serve in shallow bowls with additional broth, if desired, & snipped oregano.

SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN

Steps:

• In a small bowl, stir together the sun-dried tomatoes and water. Let stand for 10 minutes. Drain. Return the tomatoes to the bowl. Meanwhile, discard all the visible fat from the chicken. Put the chicken between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat. Sprinkle 1/2 teaspoon oregano over the chicken. Stir the olives, parsley, 1/2 teaspoon oregano, and red pepper flakes into the tomatoes. Gently stir in the feta. Heat a 10-inch nonstick skillet over medium-high heat. Cook the chicken for 3 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Remove from the heat. Sprinkle the salt over the chicken. To serve, put chicken on each plate. Top each serving with 1/4 cup tomato mixture. Drizzle each serving with 1/2 teaspoon oil.

CHICKEN-WALNUT SALAD WITH POTATO SALAD, TOMATOES, AND KALAMATA OLIVES

Steps:

• Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Let stand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper.
• Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season with salt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato salad next to lettuce leaves. Garnish with lemon wedges.

KALAMATA OLIVE CHICKEN

Steps:

• In a small bowl, combine oregano, cayenne, and 1/2 tsp pepper and rub into both sides of chichen breasts.
• Cover and let stand 30 minute
• In a large, heavy skilet, heat olive oil and 1 1/2 Tbs of the butter over med heat.
• Add chicken and cook until golden, about 5 min per side.
• Transfer to platter and cover with foil to keep warm.
• In a med skillet, melt 2 Tbsp of the butter over med heat. Add onions and cook 5 minute.
• Add garlic and tomatoes and cook 2 minute
• Add chicken broth and olives and cook 5 min, stirring occasionally.
• Season with salt and pepper to taste. Stir in remaining 3 Tbsp butter, 1 Tbsp at a time.
• Spoon sauce over chicken and serve.

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS

Steps:

• Heat oil in a skillet over medium-high heat.
• Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
• To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
• Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
• Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
• Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
• Add in butter and stir until melted.
• Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
• Season again with salt and pepper.
• Spoon the mixture over the chicken.
• Sprinkle with fresh chopped parsley.

CHICKEN WITH KALAMATA OLIVES

Steps:

• Spray pan with vegetable spray and saute' lemon slices on both sides until dark in color.
• Place lemon slices on a plate and coat well with honey--allow to cool before use.
• Combine olives, cheese, lemon zest and garlic and set aside.
• Slice chicken breast almost in half lenthwise; open to make an envelope (butterfly).
• Place 1/4 of the olive mixture in the chicken, fold back over.
• Open parchment paper heart, spray with pan spray.
• Place 1/2 ounce each of cucumber, squash and zucchini on one side.
• Add 1 tsp of parmesan cheese.
• Add 1/2 tsp chicken broth over that.
• Place one stuffed chicken breast on top of vegetables.
• Add freshly ground black pepper.
• Sprinkle 1 T of diced fresh tomato.
• Sprinkle with parsley and top with a coated lemon slice.
• Fold over paper, crimp edges all around tight.
• Bake in a hot 400 degree F oven 15 to 25 minutes until chicken is cooked.
• Cut an"X" in the top of the parchment paper and serve in the paper.
• HELPFUL HINTS: A thermometer placed in the thickest part of the chicken breast should read 165F when done.
• Any assortment of fresh vegetables will work with this recipe with the exception of broccoli, cauliflower or cabbage.
• For gluten-free, assure that your feta is gf, as well as your chicken broth, if not homemade.