Slightly Savory Saturday


Mediterranean Baked Chicken

P1000517

Today’s recipe was a delightful dish that I found on Pinterest and adapted a bit.  I am one of those cooks that can never fully follow a recipe without tweaking it a bit.  The funny thing was that our youngest son, Aaron, sent me a picture of what he made for dinner the night before I planned to make this and guess what?  It was the same recipe!!!!  Freaky!!!!

So if you are craving a chicken dish full of flavor and pretty enough to serve to company this might just be the one for you.   Enjoy!

P1000516

Marinade: 1 1/2 pounds chicken breast or thighs, Boneless and skinless (I prefer chicken breasts)

                 2 garlic cloves, thinly sliced

                 2-3 TBSP marinade drained from can of artichoke hearts

                 4 springs fresh oregano,leaves only.  (My oregano was wimpy and I also added some rosemary which is always yummy with poultry)

Bake:       2 small red onions, thinly sliced (I would cut this back to only 1 next time I make it)

                 1 pint cherry tomatoes-whole

                14 oz jar marinated artichoke hearts (usually close to the canned mushrooms in the grocery store if you have never used them)

                14 oz can any white beans, drained and rinsed (I used cannelloni because that is what I had in the pantry)

                1/2 cup Kalamata olvies, pitted (I get these in our deli at HyVee)

                1 small tub marinated bocconcini (your store may not call it that–if not look for tubs labeled fresh mozzarella)

                olive oil

                salt and pepper

Garnish:   basil and parsley

To make the marinade drain the artichoke hearts and save juice in a small bowl.  Pat dry with paper towels and set to the side.   In another medium bowl add 2-3 TBSP artichoke juice, garlic and oregano leaves.  Cut the chicken into inch and a half strips, add to bowl, drizzle with olive oil mix and allow to marinate at least an hour.

Preheat oven to 400 degrees.  Add sliced onions and tomatoes to large roasting pan.  Top with olive oil and season with salt and pepper.  Cook and stir a few time when baking .  Take out of oven with onions are soft and tomatoes are just starting to burst—15 minutes or so.

While the onions and tomatoes are roasting warm 1 tsp olive oil in a large skillet over moderate heat.  Brown the chicken on both sides—-no need to cook it all the way as it will be getting cooked further .

Remove tomato onion mixture from the oven and add chicken, artichoke hearts, beans, and olives to the mixture.  Toss slightly, return to oven for an additional 7-10 minutes or until the chicken is thoroughly cooked.

Remove chicken from the oven and add the bocconcini and chopped parsley and basil .  Toss gently and serve.  The heat from the dish will gradually melt the cheese and make a yummy dish.

Serve right away with a nice salad and crusty bread.  Great meal for any night of the year.P1000519

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Comments

  1. Looks delish! Thank you for sharing!

  2. Sounds, and looks, good to me!!!!!!!

  3. OK another good one Beth Ann! I am going to try and do the Maid Rites tomorrow. I love for the house to smell good on Sundays. Reminds me of our big Sunday meal when I was a kid.. 🙂

  4. Very pretty served up in the red dish!

  5. It’s like a cooked chicken caprese salad! It really looks and sounds delicious. 🙂

  6. That looks really good. I’m the same way where I always tinker with recipes. Sometimes they work and sometimes they don’t. I need to learn not to tinker with our family recipes because they never taste quite right. It’s fun seeing what’s coming out of yours and Debbie’s kitchens!

  7. Looks delicious. I really need to embrace cooking, don’t I?

    I love when that happens in families–the same thing at the same time.

    My sisters and I sometimes choose the same greeting cards for our mom.

    Out to shovel snow. Again.

    • My sister and I choose very similar things also ! I think it is just part of who we are. We are twins separated by a 6 year umbilical cord. 🙂 I think the snow is still coming here—we got a bit but not tons. I might leave it on the sidewalks as there is pure ice underneath. Ugh.

  8. Sounds good. I printed it out to try.

  9. Looks delicious! And I love that fresh mozzarella!

  10. So it’s true that great minds think alike!! Thanks for the recipe — looks yummy!

  11. Looks delicious! Just wondering what it is you “pat dry” – the chicken breasts?

  12. Anything with marinated bocconcini is always good. I don’t eat chicken but I could always use shrimp instead. I love that you and your son planned on using the same recipe! Great minds think alike!!

  13. That looks delicious! Not a dish I would normally make but I might have to try it. It looks very fresh and light.

    • Pretty yummy, Val. It would be a really good summer dish I think. The fresh basil would make it much better—I didn’t have any and that is my favorite herb.

  14. Any left? I’m hungry and this looks tasty.

  15. It sounds like something I would love but for one person it is not easy to get all the ingredients it takes because it calls for things I do not use often. If I don’t use them, they spoil. As you know, I do not like to wast anything.

  16. Yummy, Beth Ann!!!!!

    Hungry in Ecuador,
    Kathy

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