Best 6 Mediterranean Style Chicken Recipes

SKINNY MEDITERRANEAN-STYLE CHICKEN AND PASTA

Steps:

• In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
• Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

MEDITERRANEAN-STYLE MARINATED FISH (OR CHICKEN!) FILLETS

Steps:

• In a shallow bowl, mix oil, vinegar, pepper, basil/thyme and garlic.
• Coat both sides of fillets.
• Break bay leaves into 3-4 pieces, press onto both sides of fillets.
• Cover with plastic wrap and refrigerate at least 1 hour or overnight (overnight is better!) Remove bay leaves and discard extra marinade.
• Sprinkle with salt and cook over medium high heat in large skillet (nonstick is best).
• For example: a thick cod fillet will need about 4 minutes per side, thin long fillets 2-3 minutes/side.
• Drippings in the pan are great on pasta--deglaze pan by adding a bit more red wine vinegar (or just WINE!) and toss with freshly cooked (not rinsed!) warm pasta.

MEDITERRANEAN-STYLE CHICKEN

Steps:

• In a skillet, brown chicken in oil over medium-high heat for about 3 minutes on each side. Add garlic; cook and stir about 45 seconds. Stir in the tomatoes, bay leaf, sugar, basil, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear and chicken is tender. , Simmer, uncovered, until sauce reaches desired thickness. Discard bay leaf. Serve over spaghetti. Garnish with olives if desired.

MEDITERRANEAN STYLE GRILLED CHICKEN

Steps:

• Combine all ingredients, except olive oil and chicken into food processor and puree untill smooth.
• With food processor running, drizzle in olive oil.
• Clean and rinse chicken and place in zip top bag.
• Add marinade to plastic bag. Mix to thoroughly cover chicken and let sit for 1 to 2 hours in refrigerator.
• Grill chicken. Spread extra marinade on chicken while grilling.

CHICKEN BAKE MEDITERRANEAN STYLE

Steps:

• Preheat oven to 200°C.
• Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
• Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
• Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.

MEDITERRANEAN STYLE CHICKEN THIGHS

Steps:

• 1. Clean the chicken thighs and season both sides with your favorite seasonings. I use a combination of salt, pepper, garlic and onion powders, cumin, paprika and ground mustard seeds.
• 2. Slice the tomato, onion, eggplant ,zucchini and yellow squash season with a little salt and pepper and set aside.
• 3. Heat your oven to 375. In a medium hot cast iron pan (my favorite to cook with) heat 2 tablespoons of olive, or your favorite oil, until shimmering. Add the thighs and sear on both sides for 3 minutes each. After you turn the thighs you may want to turn the heat down to medium. After the 6 minutes, put the pan in the oven for 8 to 10 minutes depending upon the size of the thighs.
• 4. While the chicken is cooking, heat another pan to medium high with a couple of tablespoons of oil. Start with the onions, then the squashes and then the eggplant, and cook on both sides until starting to brown. Remove from the pan to a plate.
• 5. Add a little more oil to the pan and add the tomatoes and cook on both sides until the edges start to brown. Remove to the plate.
• 6. Remove the chicken from the oven and place on a small cookie sheet. Turn the oven heat up to broil. Put one slice of tomato on each chicken thigh followed by the slices of cheese. Put back in the oven for 3 to 4 minutes until the cheese is melting and bubbly. Watch carefully.
• 7. On 4 plates, arrange the spinach and top with the onions. Layer the eggplants, onion, and squashes around in spoke fashion. Divide the balsamic vinegar between the plates. When the thighs are done place on top of each plate and serve.