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    You are in: Home / Recipes / Mediterranean Chicken Recipe
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    Mediterranean Chicken

    Average Rating:

    3 Total Reviews

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    • on May 20, 2008

      I made this for my husband's lunch. He didn't really care for it. He said that it had a good flavor but the chicken made it taste weird. I may try making it again without the chicken.

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    • on September 20, 2007

      This smelled heavenly while cooking and was a very easy dish to make. I used chicken thighs and breasts and eliminated the artichokes only because my husband doesn't like them. Other than that, I followed the recipe as written. I loved the way the flavors of the vinegar and spices blended together. Thanks so much for submitting this recipe.

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    • on September 04, 2007

      Loved this recipe! I did make a few changes, mostly because of what I had available. I used boneless chicken breasts which I browned for a few minutes and removed. This cut the cooking time after adding them back to the sauce to about 10-15 minutes. I used one 14-oz can each fire roasted tomatoes and tomatoes with jalapenos. I combined 1/2 c chicken broth with 1 tablespoon cornstarch to thicken the sauce a bit. I didn't have parsley and I used kalamata olives instead of black and had feta cheese to sprinkle on the dish after serving. I served it with pasta, a salad and crunchy bread. Fantastic!

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    Nutritional Facts for Mediterranean Chicken

    Serving Size: 1 (271 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 392.7
    Calories from Fat 221
    Total Fat 24.5 g
    Saturated Fat 6.4 g
    Cholesterol 103.5 mg
    Sodium 580.8 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 4.4 g
    Sugars 6.3 g
    Protein 28.4 g

    The following items or measurements are not included:

    dried Italian seasoning


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