This Mediterranean Chicken dish is full of flavours of warmer places and times. Filled with olives, sun dried tomatoes and lots of herbs. Serve with a salad or even pasta. Delicious any way you choose to enjoy it!
We had this the other day with the Roasted Chickpea and Kale Salad. Since I discovered kale for the first time in the local supermarket just the other week, I had to try it out.
I thought this chicken dish, for a last minute “surprise” lunch was really good. There are lots of pan juices so it would be delicious with the Roasted Rosemary Potatoes. I think they are my favourite potatoes of all time.
Notes About The Mediterranean Chicken
- You can prepare this beforehand and put in the oven when you are ready to eat.
- Keep the chicken in the fridge in it’s prepared baking dish covered. The topping could be made a few hours ahead of time and then poured over the chicken just before putting it in the oven. That way, you could be free to do other things before supper.
Looking for a few more suggestions for side dishes? Why not serve it over the Sautรฉed Wild Asparagus Couscous๏ปฟ or the Parmesan and Garlic Potato Wedges.
The possibilities are endless. If you are still stuck as to what to serve with the chicken, head on over to the side dish section on the site to find some more inspiration. And if all else fails just serve it straight over pasta. That always works!
Mediterranean Chicken
Ingredients
- 2 Chicken breast quite large
- 1/2 Cup white wine
- 4 tomatoes diced into large pieces
- 2 Tablespoons capers
- 1/4 Cup black olives cut in half
- 3-4 Sun dried tomatoes roughly chopped
- 2 Tablespoons balsamic vinegar
- Small bunch of fresh chopped parsley extra for topping the dish
- 1 Teaspoon dried oregano
- 1/3 Cup Parmesan cheese finely grated
- 2 Tablespoons olive oil
- 3 Garlic cloves crushed
- 1 Teaspoon sea salt
- Black pepper
Instructions
- Preheat oven to 350 degrees F.
- Place the chicken on a large cutting board and with a sharp knife cut each piece in half through the middle, so you have 4 chicken fillets about 1 inch thick. Put the chicken fillets in a deep sided baking dish and set aside.
- In a large skillet set over medium to high heat add the olive oil and garlic. Stir for a minute and add the tomatoes. Stir well and allow to soften while cooking. After about 5 minutes, add 1/2 of the wine. Allow to reduce for 5 more minutes. Add the sun dried tomatoes, balsamic vinegar, capers, black olives, oregano, salt, pepper and chopped parsley. Stir well and add the remaining cooking wine. Leave to simmer, stirring regularly for 5 more minutes. Remove from heat.
- Pour the tomato mixture over the chicken coating completely. Bake in oven for 30 minutes. Remove from oven and evenly sprinkle over parmesan cheese. Return to oven for 5 more minutes. Remove from oven and toss over remaining parsley. Let stand a few minutes before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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