Avocado Tapenade With Mediterranean Chicken Breast Recipes

MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE

Recipe courtesy of the Chilean Avocado Importers Association. Like you needed to know that. ;o) Prep time doesn't include marinating.

Provided by Sandi From CA

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Mediterranean Chicken Breasts With Avocado Tapenade image

Steps:

In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
Serve with Avocado Tapenade.

Nutrition Facts : Calories 277.1, Fat 16.4, SaturatedFat 2.5, Cholesterol 75.5, Sodium 914.6, Carbohydrate 6.9, Fiber 3.2, Sugar 1.5, Protein 26.4

Ingredients

4 boneless skinless chicken breast halves
1 tablespoon grated lemon peel
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil, divided
1 teaspoon olive oil, divided
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 garlic cloves, roasted and mashed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 medium tomatoes, seeded and finely chopped
1/4 cup small green pimento stuffed olive, thinly sliced
3 tablespoons capers, rinsed
2 tablespoons fresh basil leaves, finely sliced
1 large Hass avocado, ripe, finely chopped

MEDITERRANEAN CHICKEN BREASTS

Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.

Provided by bluemoon downunder

Categories Chicken Breast

Time 25m

Yield 6 Mediterranean Chicken Breasts, 6 serving(s)

Number Of Ingredients 9

Mediterranean Chicken Breasts image

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.

Ingredients

1/2 cup pecorino romano cheese, grated
1/4 cup dry breadcrumbs
1 teaspoon dried basil
1/4 teaspoon dried garlic
1/4 teaspoon paprika
1/4 teaspoon sea salt or 1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground black pepper, to taste
3 tablespoons olive oil
6 large boneless skinless chicken breast halves (about 2lb/1kg)

MEDITERRANEAN CHICKEN BREAST WITH AVOCADO TAPENADE

Grilled marinated chicken breasts are served with a tangy tapenade variation that contains avocado, roasted garlic, green olives, and lemon.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

Mediterranean Chicken Breast with Avocado Tapenade image

Steps:

In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoon olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado. Place plastic wrap on surface of Avocado Tapenade; set aside.
Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
Serve with Avocado Tapenade.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 22.3 g, Fiber 5.9 g, Protein 26.9 g, SaturatedFat 3.6 g, Sodium 1057.1 mg, Sugar 1.9 g

Ingredients

4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
1 tablespoon grated lemon peel
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil
1 clove garlic, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic, roasted and mashed
½ teaspoon olive oil
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
1 medium tomato, seeded and finely chopped
¼ cup small green olives stuffed with pimientos, thinly sliced
3 tablespoons capers, rinsed
2 tablespoons fresh basil leaves, finely sliced
1 large ripe, firm Hass avocado, halved, pitted, peeled and finely chopped

MEDITERRANEAN CHICKEN BREAST WITH AVOCADO TAPENADE

Grilled marinated chicken breasts are served with a tangy tapenade variation that contains avocado, roasted garlic, green olives, and lemon.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

Mediterranean Chicken Breast with Avocado Tapenade image

Steps:

In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoon olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado. Place plastic wrap on surface of Avocado Tapenade; set aside.
Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
Serve with Avocado Tapenade.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 22.3 g, Fiber 5.9 g, Protein 26.9 g, SaturatedFat 3.6 g, Sodium 1057.1 mg, Sugar 1.9 g

Ingredients

4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
1 tablespoon grated lemon peel
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil
1 clove garlic, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic, roasted and mashed
½ teaspoon olive oil
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
1 medium tomato, seeded and finely chopped
¼ cup small green olives stuffed with pimientos, thinly sliced
3 tablespoons capers, rinsed
2 tablespoons fresh basil leaves, finely sliced
1 large ripe, firm Hass avocado, halved, pitted, peeled and finely chopped

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