MEDITERRANEAN SKILLET SUPPER
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet. Add the cracked wheat and saute until toasty brown, about 2 to 3 minutes. Add the broth, cover and cook until the wheat is tender, about 20 minutes. If the wheat is tender but has not absorbed all of the water, remove the cover and cook for another few minutes, stirring occasionally until the excess moisture has evaporated. Add the sundried tomatoes and pesto; season to taste with salt and pepper. Add the chick peas, cover and cook for about 5 minutes or until the chick peas are heated through. Adjust seasoning. Serve with sour cream or plain yogurt as a topping.
MEDITERRANEAN CHICKEN SKILLET
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
- Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.
MEDITERRANEAN SKILLET
Make and share this Mediterranean Skillet recipe from Food.com.
Provided by canarygirl
Categories One Dish Meal
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over moderate heat
- Add chicken pieces and season with salt and pepper
- When the chicken pieces start to brown, add potatoes, garlic, onions and red pepper and season with a bit more salt and pepper
- Continue browning chicken and vegetables for about 10 minutes, stirring often
- Add wine and allow to bubble for a couple of minutes
- Add basil, oregano, thyme, tomatoes (squash these a bit first) and paprika
- Cover and reduce heat to low
- Cook for 30 minutes, covered, stirring occasionally, or until potatoes are tender and chicken is fully cooked
- Remove from heat and add spinach, stirring to combine
- Serve immediately with crusty baguettes and alioli
Nutrition Facts : Calories 1409.6, Fat 57.1, SaturatedFat 14.2, Cholesterol 207, Sodium 281.7, Carbohydrate 141.5, Fiber 18.8, Sugar 19.7, Protein 70
MEDITERRANEAN MEATBALL SUPPER SKILLET
Greek flavors blend in this appealing dish, with feta, olives, zucchini, and tomatoes simmering with frozen meatballs.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until crisp-tender, stirring frequently.
- Add rice, bell pepper, meatballs, olives and water. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring once halfway through cooking.
- Stir in zucchini and tomatoes. Cover; cook an additional 8 to 10 minutes or until zucchini is tender and liquid is absorbed, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 460, Carbohydrate 49 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 870 mg, Sugar 6 g
MEDITERRANEAN CHICKEN SKILLET DINNER
Feta cheese, sun-dried tomatoes, dried oregano, and fresh lemon slices lend Mediterranean flair to this full-flavored dish.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.
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