KALAMATA-LEMON CHICKEN
This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).
Provided by Annacia
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 309.7, Fat 10.7, SaturatedFat 2.1, Cholesterol 94.4, Sodium 580.2, Carbohydrate 24.3, Fiber 2.2, Sugar 0.9, Protein 28.5
KALAMATA CHICKEN
chicken breasts with rings of lemon, grape tomatoes, and calamatta olives. Great served with a good crunchy french bread and crisp spinach salad! This is my hubby's favorite recipie of mine i make it all summer it looks really fancy even though it's quick, easy, and delicious!!!
Provided by Bearsbaby03
Categories One Dish Meal
Time 16m
Yield 1 cup per person, 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 252, Fat 12.5, SaturatedFat 2.2, Cholesterol 94.4, Sodium 657.6, Carbohydrate 13.3, Fiber 4.3, Sugar 3, Protein 24.3
PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
KALAMATA OLIVE CHICKEN
Make and share this Kalamata Olive Chicken recipe from Food.com.
Provided by sweetcakes
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 301.7, Fat 18.8, SaturatedFat 9, Cholesterol 101.5, Sodium 333.9, Carbohydrate 4.2, Fiber 1.2, Sugar 1.7, Protein 28.4
CHICKEN WITH KALAMATA OLIVES
This recipe is from my friend, Tadd M. Gunther, Executive Chef at the Green Valley Spa in St. George, Utah. When they came out with their new cookbook, I asked Tadd if I could share one of the recipes, and did he have one he particularly liked. This is the one he suggested. Enjoy!
Provided by GinnyP
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 212.3, Fat 3.3, SaturatedFat 1.2, Cholesterol 101.5, Sodium 225.7, Carbohydrate 2.3, Fiber 0.6, Sugar 1.2, Protein 41
MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS
This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 666, Fat 37, SaturatedFat 13.5, Cholesterol 208.5, Sodium 690.4, Carbohydrate 14.2, Fiber 3.8, Sugar 7.7, Protein 69.4
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KALAMATA LEMON CHICKEN - BETTER HOMES & GARDENS
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5/5 (27)Total Time 45 minsServings 4Calories 309 per serving
- In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper.
- Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings.
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