Aegean Chicken Salad Recipes

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AEGEAN CHICKEN



Aegean Chicken image

A combination of chicken, mushrooms, artichokes, olives and tomatoes. Perfect served over pasta or rice.

Provided by KelBel

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts
2 -4 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms, cut into quarters
1 (16 ounce) can diced tomatoes
2 garlic cloves
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
3 tablespoons dry sherry
1 cup black olives

Steps:

  • Cut each chicken breast into 2 to 3 pieces. Pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Drain the artichokes, reserving the marinade. Heat the reserved marinade and olive oil in a saute pan over medium heat. Brown the chicken lightly in the olive oil mixture in the pan. Spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. Add the butter to the reserved drippings. Heat until the butter melts. Stir in the mushrooms.
  • Saute for 3 minutes. Remove the mushrooms to a bowl. Add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. Simmer for 10 minutes, stirring occasionally. Pour the tomato mixture over the chicken. Drizzle with the sherry.
  • Bake at 350 degrees for 15 minutes.
  • Add the artichokes and olives to the mushrooms and mix gently. Add the artichoke mixture to the chicken mixture and mix well. Bake for 10 minutes longer or until bubbly.
  • Spoon over hot cooked pasta or rice.
  • May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.

Nutrition Facts : Calories 420.5, Fat 18.1, SaturatedFat 5.5, Cholesterol 83.7, Sodium 1575.7, Carbohydrate 24.1, Fiber 5.9, Sugar 6.1, Protein 32.7

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