Mediterranean Chicken

There is about a moment every month where I just need the whole Mediterranean shebang with of middle eastern sides invited as well. I’m talking pita, butter rice and vermicelli, hummus, feta salads, the list can really go on and on. The days I do these kind of feasts I’m generally really overly excited and people just don’t seem to get it. I don’t know something about a big plate of food that isn’t covered in grease and fats that’s light and crazy satisfying . Who wouldn’t be excited?

So food my feast I usually do olive oil herb chicken kabobs or some type of beef. But this time I figured lets do whole chicken breast. Lets go big. I’m really so glad I did because it cut down on the kabob time immensely. With kabob time you have to figure in chicken fabrication, soaking the skewers, and threading the chicken onto the skewers. That wasn’t happening this time. I’ll probably resume that next go around but not today.

I really like incorporating briny veggies to stuff like this that’s so fresh. Its like that zing of salt and acid that you didn’t know you needed. And P.S. I just thought about it and roasted red peppers would be awesome in this too.

Ingredients

  • 4 Chicken breast, slightly pounded
  • 2c white wine, nothing sweet
  • 2Tb olive oil
  • 1Tb fresh garlic
  • 1Tb dried garlic
  • 2Tb fine kosher salt
  • 1Tb black pepper
  • 10 pepperoncini peppers
  • 6oz grape tomatoes
  • 1/4c feta cheese, crumbled
  • 2Tb parsley
  • 1/4c black olives
  • 2Tb capers
  • Salt
  • Pepper

Directions

  • Marinade Chicken preferably overnight by combing white wine, salt, pepper ,fresh and dry garlic, and olive oil.
  • Once out of the marinade pat dry, do not rinse, and season generously with salt and pepper.
  • In a hot grill pan grill chicken on both sides for 5-7 minutes and finish in the oven for 10-15 minutes at 350. Till juices run clear.
  • The last 5 minutes throw cherry tomatoes into oven to soften up a little.
  • Once out of the oven top with cherry tomatoes, feta cheese, capers, parsley, black olives, and pepperoncini’s.

12 Comments

  1. I agree! Thank you so much!๐Ÿ˜ƒ

    Liked by 1 person

  2. anasylvi says:

    It looks amazing! Very good recipe for summer! โค

    Like

  3. The Eclectic Contrarian says:

    Youโ€™re secret is safe with me ๐Ÿ˜

    Liked by 1 person

  4. Well thank you because I am 26. Smiling always seems to make you look a little younger.๐Ÿ˜ƒ

    Liked by 1 person

  5. The Eclectic Contrarian says:

    Lol!! I support you..

    Your new picture, you look young! The other made you look mid 20โ€™s.

    Liked by 1 person

  6. I hear ya. I started chopping them up on burgers instead of the the slices because that sends shivers down my spin. That helped, so Iโ€™m slowly coming around. One day.

    Liked by 2 people

  7. The Eclectic Contrarian says:

    I really wish I liked them actually… but I just canโ€™t..

    Liked by 1 person

  8. Ha! Thank you. They are super easy to eat around on this one or to scoot onto other peopleโ€™s plates.

    Liked by 1 person

  9. The Eclectic Contrarian says:

    Absolutely awesome! Minus the tomatoes ๐Ÿ˜๐Ÿ˜

    Like

  10. Thank you! I totally agree. Let me know how you like it when you try it!๐Ÿ˜ƒ

    Like

  11. Rebecca says:

    I’m the same way! I crave the fresh, light flavours of the Mediterranean. This chicken looks delicious! Must try!

    Liked by 1 person

Comments are closed.