Easy Mediterranean Chicken

Submitted by Nif_H

"This is a delicious dish with a wonderful aroma! It doesn't take long to make and your guests will be thrilled with the end result. You can even just make the chicken - it's sooo good! This was an entry in RSC #13. Enjoy!"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• Chicken

• 2 tablespoons extra virgin olive oil
• 4 boneless skinless chicken breasts, patted dry
• 1 tablespoon all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1⁄2 teaspoon garlic powder
• 1 teaspoon dried oregano

• Optional Sides

• 1 (14 ounce) can artichoke hearts, strained and cut in half (not marinated)
• 1 1⁄2 cups chickpeas, canned, rinse well
• 1 (10 ounce) package frozen chopped spinach, thawed and dried well
• 2 tablespoons fresh lemon juice
• salt and pepper
• 2 cups creamy prepared polenta, kept warm

directions

1. Heat olive oil over medium high heat in large frying pan.
2. Mix flour, salt, pepper, garlic powder and oregano. Sprinkle evenly over both sides of chicken breasts and press in lightly.
3. Add chicken to hot oil. Cook for approximately 6 minutes on each side, until cooked through (internal temperature reaches 185F). Remove chicken from pan and keep warm.
4. In same pan, turn heat down to medium and place cut sides of artichokes down. Let lightly brown for 1 minute.
5. Add chickpeas and then spinach. Drizzle lemon juice over entire dish and sprinkle with salt and pepper to taste. Stir mixture until heated through.
6. Place 1/2 cup of polenta in middle of each plate. Place chicken breast half on polenta. Put 1/4 of the vegetable mixture on the other half.

Reviews

[K9 Owned]

First I should say that we loved it and will make it again and again! I did however take some liberties with your recipe based on personal preference. I used skinless bone in thighs because I don't care much for breasts. The cooking time didn't vary by more than a few minutes. I also thinly sliced half an onion prior to adding the artichokes, spinach and chickpeas and threw in some grape tomatoes for colour. I really do not like polenta so served it on a bed of mashed red skinned potatoes. We enjoyed every bite as evidenced by the lack of leftovers. Truly a keeper! Made on behalf of the Looney Spoon Phoodies - ZWT6

 

[Chef1MOM-Connie]

I liked all the flavors of the chicken recipe as did my family. I even fried it which is so rare in this house, DH and DS were looking at me funny. I did use th full 6 minutes to a side and I had fairly thick chicken breasts so others may want to adjust accordingly. It took a bit longer to cook the artichokes but that is probably me as I turned the heat to med as opposed to med high. I did need to add in a tsp+ of EVOO as the pan was drying out. dded in the chick peas and other ingredients, cooked for about 3 min stirring along and covering. The lemon adds a freshness to it. I added a wee bit more at the end for the final stir before plating. Added as a side to polenta as the men here were not sure they would eat it. I could see this over rice or orzo cooked in chicken stock or stir fried. Very nice. Good luck in teh contest. Made for RSC#13