Mediterranean Chicken With Pepperoncini And Kalamatas Recipes

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MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS

I found this recipe on Allrecipes (submitted by beverlyb). This dish is cooked in a crock pot or slow cooker and brings the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.

Provided by Crafty Lady 13

Categories     Chicken

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 11



Mediterranean Chicken With Pepperoncini and Kalamatas image

Steps:

  • Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
  • Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1-1/2 teaspoons paprika, salt, pepper and lemon zest. Slowly pour in lemon juice.
  • Cover and cook on low 6 to 6-1/2 hours or until meat easily pulls away from the bone. Remove chicken o a warm plate and cover to keep warm.
  • Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through (8 to 10 minutes, depending on your cooker). Stir in pepper and paprika. Serve sauce with chicken.

Nutrition Facts : Calories 957.8, Fat 63.6, SaturatedFat 20.7, Cholesterol 359.6, Sodium 3323.2, Carbohydrate 19.8, Fiber 4.6, Sugar 10.2, Protein 76.2

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olive
8 minced garlic cloves
3 1/2 lbs chicken leg quarters
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon grated lemon zest
1/2 cup fresh squeezed lemon juice
1 cup sour cream
1/2 teaspoon paprika

MEDITERRANEAN CHICKEN

Provided by Food Network

Categories     main-dish

Time 35m

Yield 3 servings

Number Of Ingredients 12



Mediterranean Chicken image

Steps:

  • Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
  • Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
  • Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
  • Add the butter to the pan, shaking to combine the sauce.
  • Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

2 tablespoons all-purpose flour
Pinch of cayenne
2 tablespoons California extra-virgin olive oil
3 large chicken breast cutlets, pounded or thinly sliced
Juice of half a lemon, plus four slices of lemon
2 large cloves garlic, sliced
1/3 cup sliced kalamata olives, pitted
1/3 cup green olives (we use some marinated in herbs de Provence), pitted
3 tablespoons fresh Italian parsley, chopped
1/2 teaspoon kosher salt
Fresh pepper, to taste
2 teaspoons butter

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS

A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.

Provided by beverlyb

Categories     Greek Recipes

Time 6h50m

Yield 4

Number Of Ingredients 11



Mediterranean Chicken with Pepperoncini and Kalamatas image

Steps:

  • Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
  • Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
  • Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
  • Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Nutrition Facts : Calories 841 calories, Carbohydrate 13.8 g, Cholesterol 248.7 mg, Fat 55.9 g, Fiber 1.7 g, Protein 68.1 g, SaturatedFat 18.2 g, Sodium 2694.3 mg, Sugar 1 g

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 ½ pounds chicken leg quarters
1 ½ teaspoons paprika
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ teaspoon grated lemon zest
½ cup fresh-squeezed lemon juice
1 cup sour cream
½ teaspoon paprika

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



Mediterranean Chicken image

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

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

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



Mediterranean Chicken image

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

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 pint grape tomatoes
16 pitted Greek or ripe olives, sliced
3 tablespoons capers, drained

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS

A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.

Provided by beverlyb

Categories     Greek Recipes

Time 6h50m

Yield 4

Number Of Ingredients 11



Mediterranean Chicken with Pepperoncini and Kalamatas image

Steps:

  • Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
  • Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
  • Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
  • Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Nutrition Facts : Calories 841 calories, Carbohydrate 13.8 g, Cholesterol 248.7 mg, Fat 55.9 g, Fiber 1.7 g, Protein 68.1 g, SaturatedFat 18.2 g, Sodium 2694.3 mg, Sugar 1 g

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 ½ pounds chicken leg quarters
1 ½ teaspoons paprika
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ teaspoon grated lemon zest
½ cup fresh-squeezed lemon juice
1 cup sour cream
½ teaspoon paprika

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