Mediterranean Chicken | Mediterranean Recipes

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Mediterranean Recipes "2-1/2 to 3 pounds meaty chicken pieces 2 tablespoons cooking oil 1 14-1/2-ounce can tomatoes, undrained and cut up 1/2 envelope onion soup mix (about 3 tablespoons) 1 6-ounce jar marinated artichoke hearts, drained and quartered 1/2 cup pitted ripe olives, halved 1/4 cup dry white wine (optional) 1/4 teaspoon ground cinnamon 2-1/4 cups water or chicken broth 3 tablespoons margarine or butter 1-1/2 cups quick-cooking couscous " "1. Skin chicken. In a 12-inch skillet brown chicken in hot oil. Drain fat. Stir together the undrained tomatoes and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes. Add artichokes, olives, wine (if desired), and cinnamon. Simmer, covered, 10 minutes or until chicken is no longer pink. 2. Meanwhile, in a saucepan bring water or broth and margarine or butter to boiling (if using water, add 1/2 teaspoon salt, if desired). Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve with chicken. Makes 6 servings. "
Mediterranean Recipes "1-1/2 pounds chicken pieces (breast halves, thighs, and/or drumsticks), skinned 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 can (14-1/2 ounces) petite diced tomatoes in juice, divided 1/2 cup pitted ripe olives, chopped 1/4 cup chopped onion 1/4 cup fresh parsley, chopped 1 teaspoon oregano 2 teaspoon finely shredded lemon peel 2 cloves garlic, minced 1 cup chicken broth 1 cup red and green pepper strips " "1. Sprinkle chicken with salt and pepper. Lightly coat a large skillet with nonstick cooking spray. Heat skillet over medium heat. Add chicken; cook about 10 minutes or until lightly browned, turning to brown evenly. 2. Add 1/2 cup tomato, the olives, onion, parsley, oregano, lemon peel, and garlic, to chicken. Cook 1 minute. Add the broth and bring to a boil; reduce heat. Simmer covered, for 15 minutes. 3. Stir in red and green pepper strips and the remaining tomato. Simmer, covered, for 5 to 10 minutes more or until chicken pieces are no longer pink when you slice into them. "
Mediterranean Recipes "1 6-ounce jar marinated artichoke hearts Nonstick cooking spray 12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch cubes 3 cloves garlic, thinly sliced 1/4 cup reduced-sodium chicken broth 1/4 cup dry white wine or reduced-sodium chicken broth 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 7-ounce jar roasted red sweet peppers, drained and cut into strips 1/4 cup pitted kalamata olives 2 cups hot cooked whole wheat penne pasta 1/4 cup crumbled feta cheese (optional) " "1. Drain artichokes, reserving marinade. Set aside. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add chicken and garlic to hot skillet. Cook and stir until chicken is brown. Add the reserved artichoke marinade, the chicken broth, wine, and dried oregano (if using). 2. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives, and fresh oregano (if using). Heat through. 3. To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese. Makes 4 (3/4 cup chicken mixture and 3/4 cup cooked pasta) servings. "
Mediterranean Recipes "2 cups sliced rotisserie chicken 2 tablespoons lemon juice 1 tablespoon Greek seasoning 1/2 teaspoon paprika 1/2 cup chopped, seeded cucumber 1/4 cup chopped red onion 2 teaspoons fresh mint leaves 1 cup fat-free plain yogurt 6 pita bread rounds 3 cups spring salad mix Lemon slices (optional) " "1. In a medium bowl, toss together chicken, lemon juice, Greek seasoning and paprika; set aside. In a small bowl, stir chopped cucumber, red onion and mint into yogurt. 2. Cut pita bread in half and open pocket. Stuff with salad mix and chicken mixture; serve with spoonfuls of the yogurt sauce. Accompany with lemon slices, if desired. "
Mediterranean Recipes "Olive oil nonstick cooking spray 1 recipe Dried Tomato-Pepper Spread 2 small skinless, boneless chicken breast halves (about 8 ounces total) 4 miniature squares whole wheat bagel bread or multigrain ciabatta rolls, split 1 small zucchini " "1. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or heat according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using skillet, cook chicken for 10 to 12 minutes or until chicken is no longer pink, turning once.) Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices. 2. Spread the Dried Tomato-Pepper Spread on cut sides of bagel bread squares. Place chicken on bottoms of the bread squares. Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place bagel square tops on top of the zucchini, spread sides down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray. 3. Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet--it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.) "
Mediterranean Recipes "1 pound cooked chicken or turkey, shredded or cut into bite-size pieces or strips (3 cups) 1/2 of a medium cucumber, halved lengthwise, seeded, and sliced 1 cup chopped celery 1/2 cup sliced pitted kalamata olives 1/2 cup chopped walnuts 1 13.75-ounce can artichoke hearts, drained and quartered 1/3 cup sliced green onions 1/2 of a small lemon, seeded and cut into 6 wedges 1/2 cup olive oil 1/4 cup sherry vinegar or white wine vinegar 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups spinach leaves Snipped fresh parsley (optional) " "1. In a very large bowl combine chicken, cucumber, celery, olives, walnuts, artichokes, and green onions. Set aside. 2. In a blender container or food processor bowl combine lemon (including peel), olive oil, vinegar, sugar, salt, and pepper; cover and blend until nearly smooth. Pour dressing mixture over chicken mixture; toss to combine. Cover and chill up to 2 hours. 3. Serve salad on spinach leaves and sprinkle with parsley, if desired. Makes 6 servings. "
Mediterranean Recipes "2 tablespoons olive oil 2 small bell peppers (red and yellow), cut into 1-inch-long thick strips 1 medium onion, sliced 1 garlic clove, minced 1/2 recipe Quick-Roasted Chicken, including tomatoes, onion and reserved tomato juice, chicken shredded (see recipe center) 1 can (14 ounces) diced tomatoes 1 can (14 ounces) chickpeas, rinsed and drained 1/2 cup kalamata olives, pitted and quartered 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 cup whole-wheat couscous, cooked according to package directions " "1. In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add tomatoes, onion and reserved tomato juice (from Quick-Roasted Chicken) and diced tomatoes; simmer 5 minutes. Stir in chicken, chickpeas, olives and parsley. Cook until heated through, about 5 minutes (if sauce is too thick, add up to 1/2 cup water); salt and pepper to taste. Serve over couscous and garnish with parsley, if desired. "

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