Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers

Servings:  4 people

Ingredients

  • 5 lb boneless chicken breast (thinly sliced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tbsp fresh basil chiffonade
  • 1/4 cup gluten-free flour or wholewheat flour
  • 2 tablespoons olive oil
  • 8 oz roasted artichoke hearts
  • 6 oz sun-dried tomatoes, slivered (3/4 cup)
  • 3 tablespoons capers (drained)
  • 2 tablespoons lemon juice freshly squeezed
  • 3 tablespoons olive oil
  • Parsley garnish

Instructions

  1. Season chicken with salt and pepper.  On a large plate, dredge chicken in flour.
  2. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
  3. Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.
  4. Remove the chicken a plate when cooked through.
  5. Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet.  Stir to combine, on medium heat.  Reduce heat to medium-low.  Add 2 or 3 tablespoons olive oil, stir in to combine.  Pour over chicken breasts. Garnish with parsley.

 

Roasted Greek Potatoes

Servings:  4 people

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried rosemary or 1 Tablespoon fresh minced rosemary
  • 4 large baking potatoes, peeled, washed, cut into wedges
  • 8 large garlic cloves, chopped
  • 4 Tablespoons Greek extra virgin olive oil
  • 1 lemon, juice of
  • 1 1/4 cup vegetable or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 cup parsley leaves, roughly chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together spices. Set aside.
  3. Place potato wedges in a large lightly-oiled baking dish and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
  4. In a bowl, whisk together chopped garlic, olive oil, lemon juice, and broth. Pour into baking dish with potatoes.
  5. Cover the baking dish with foil and place in the oven for 40 minutes.
  6. Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
  7. If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
  8. Remove from oven. Garnish with fresh parsley before serving.

 

Lemon Garlic Asparagus

 

Servings: 4 people

Ingredients

  • 4 Tablespoons olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Tablespoon fresh chopped parsley
  • 1 teaspoon  oregano
  • 2 teaspoons garlic minced
  • 1 teaspoon salt
  • cracked pepper to taste
  • 1 pound  asparagus spears woody ends removed

Instructions

  1. Preheat oven to 400°F. Lightly grease a rimmed baking sheet with nonstick cooking oil spray. Arrange asparagus on sheet in a single layer.
  2. Whisk together oil, juice, herbs, garlic, salt and pepper. Pour half over the asparagus and toss to evenly coat.
  3. Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center.
  4. Top asparagus with remaining lemon dressing. Serve with lemon wedges.

 

 

 

 

 

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