Mediterranean Style Chicken Breast Recipes

Steps:

• Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
• Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
• Place chicken breasts into a baking dish and pour marinade on top.
• Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

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.

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.

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.

Steps:

• Cook garlic, jalapeno and diced chicken in oil. Add maple syrup and cook another 2 to 3 minutes stirring constantly.
• Add zucchini, olives, tomatoes and simmer 8 to 10 minutes.
• Add parsley, pesto, salt and pepper. Finish cooking another 2 minutes. Serve on your choice of fresh pasta.

Steps:

• Preheat oven to 350 degrees (if in convection 325 works as well).
• Pound Chicken breast out while making bacon (microwave the bacon it makes it crispy).
• Lay the pounded out chicken breast smooth skin side down and spinach, tomatoes and mozzarella cheese inside, roll up and pin closed with tooth picks.
• Heat up a pan with some veg oil and a lil' butter in it, your going to brown the sides of the chicken.
• Lay the chicken down in the pan pinned close side down first, once its browned flip over and put parm cheese on it and then flip it over and brown the parm cheese.
• Put the browned chicken on a baking sheet (I use a silicon pad to keep it from sticking, I suggest getting one or more of these, they're great! My mother in law gave me mine.).
• Bake for about 20 min, or until the chicken is cooked all the way through.