Mediterranean Chicken An Artichoke Potpie Recipes

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ONE-POT MEDITERRANEAN CHICKEN



One-Pot Mediterranean Chicken image

An easy one-pot dinner - delicious and filling. Great when you need something a little different for families of 4 or more! Serve over penne pasta and if you're feeling fancy, top with Parmesan or Romano cheese and fresh basil.

Provided by Shawnee73

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 stick butter
½ cup chopped onions
1 tablespoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon dried basil
salt to taste
2 (14 ounce) cans artichoke hearts, drained and quartered
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can black olives, halved
1 (4.5 ounce) can sliced mushrooms, drained
4 boneless, skinless chicken breasts

Steps:

  • Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
  • Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 23.5 g, Cholesterol 79.7 mg, Fat 20.6 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 1400.6 mg, Sugar 2.7 g

CHICKEN-AND-ARTICHOKE-HEART POTPIE



Chicken-and-Artichoke-Heart Potpie image

Our pies are filled with a rich mixture of chicken, artichoke hearts, onions, and peas, and topped with flaky pie crust. If desired, they can be decorated with hearts cut from the scraps of dough and attached to the crust with an egg wash.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 5 1/2-inch individual pies

Number Of Ingredients 17

3 whole chicken breasts (about 1 1/2 pounds each), bone in, skin on
3 tablespoons olive oil
2 1/2 teaspoons salt, plus more for sprinkling
1 teaspoon freshly ground pepper, plus more for sprinkling
1 quart homemade or canned chicken stock
2 chicken bouillon cubes
1/2 pound (2 sticks) unsalted butter
2 1/2 cups coarsely chopped yellow onion (2 medium onions)
1 cup all-purpose flour, plus more for work surface
1/4 cup heavy cream
2 nine-ounce packages frozen artichoke hearts, thawed and halved lengthwise
1 1/2 cups (about 7 ounces) frozen peas
1 1/2 cups (about 8 ounces) frozen small, whole onions
1/2 cup minced fresh flat-leaf parsley
1/2 cup grated Parmesan cheese
Pie Crust
1 large egg mixed with 1 tablespoon water for egg wash

Steps:

  • Heat oven to 350 degrees. Place the chicken breasts on a baking sheet, and rub with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in oven, and roast until cooked through, 35 to 40 minutes. Remove from oven, and, when cool enough to handle, remove the meat from the bones and skin, and cut into 1-inch dice. Set aside.
  • Combine the chicken stock and bouillon cubes in a medium saucepan, and heat, making sure bouillon cubes have dissolved. Set aside.
  • Melt the butter in a large pot or Dutch oven set over medium heat. Add the onions, and saute until translucent, 10 to 15 minutes. Add the flour, and cook on low heat, stirring often, for 3 minutes. Add the reserved hot chicken stock, and let simmer, stirring often, until thickened, about 3 minutes more. Add the remaining 1 1/2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, artichoke hearts, peas, whole onions, parsley, Parmesan cheese, and reserved chicken; mix well.
  • Divide chicken mixture among six 5 1/2-inch ovenproof bowls; set aside to cool. Heat oven to 375 degrees. Roll out each piece of dough on a lightly floured surface to 1/8 inch thick. Cut three circles from each, making a round slightly larger than the top of each bowl. Brush outside rim of bowl with egg wash, place a round of dough over each bowl, fold the dough over the top, and trim edges about 1 inch below the top. Repeat until all the bowls are covered in dough.
  • Brush the tops with egg wash; make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown and filling is bubbling, 1 to 1 1/4 hours.

MEDITERRANEAN CHICKEN BAKE



Mediterranean Chicken Bake image

What do you do when you have artichoke hearts, sun-dried tomatoes and feta cheese left over from making a Greek pasta salad? Bake them with chicken for a Mediterranean entree. -Shannen Mahoney, odessa, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup marinated quartered artichoke hearts
1/4 cup oil-packed sun-dried tomatoes, coarsely chopped
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Flatten chicken to 1/2-in. thickness. Combine the herbes de Provence, salt and pepper; sprinkle over chicken. In a large skillet, brown chicken in oil on both sides., Transfer to a greased 11x7-in. baking dish. Top with artichokes, tomatoes and cheese. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 353 calories, Fat 20g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 835mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 34g protein.

MEDITERRANEAN CHAMPAGNE CHICKEN WITH ARTICHOKE HEARTS AND OLIVES



Mediterranean Champagne Chicken With Artichoke Hearts and Olives image

Here's what's for dinner! Sauteed chicken cutlets, artichoke hearts, Greek olives, and pine nuts in a flavorful Champagne sauce. Excellent served with arborio rice or small shaped pasta. Enjoy this dish and feel like your sitting in Southern Europe for the evening...

Provided by Dans La Lune

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken cutlets
1 tablespoon olive oil
3 tablespoons butter
1 1/2 cups Brut champagne
1 tablespoon flour
1/3 teaspoon allspice
3/4 teaspoon dried basil
1/3 teaspoon paprika
1 cup marinated artichoke hearts, drained
1/3 cup Greek olive, pitted and halved
2 tablespoons pine nuts

Steps:

  • Heat a large skillet on medium heat.
  • Add olive oil.
  • Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
  • Remove chicken and set aside.
  • In pan with drippings, add butter and cook until melted.
  • Add champagne, and turn heat on medium high.
  • Add allspice, basil, and paprika and mix well.
  • Add in flour while continually stirring.
  • Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
  • Add artichoke hearts and olives, and turn heat back to medium.
  • Return chicken cutlets to pan, spooning sauce over them.
  • Lower heat and add pine nuts, lightly mixing them into mixture.
  • Serve chicken with the artichoke, olive, and pine nut mixture over it.

Nutrition Facts : Calories 250.4, Fat 16.3, SaturatedFat 6.3, Cholesterol 22.9, Sodium 188.4, Carbohydrate 10.3, Fiber 4.3, Sugar 1.4, Protein 2.3

MEDITERRANEAN CHICKEN PIE



Mediterranean Chicken Pie image

This is my lighter version of a chicken pot pie, with Greek/Morrocan flavors and a figure friendly ingredient list. The flavors are simple but different, the meal is surprisingly filling. I highly recommend the Moroccan seasoning, which I purchased at Spice House online.

Provided by Korkin

Categories     Savory Pies

Time 35m

Yield 2 individual pies, 2 serving(s)

Number Of Ingredients 9

1 boneless skinless chicken breast, diced
1 tablespoon extra virgin olive oil
1 (14 1/2 ounce) can water-packed artichoke hearts, drained
1 tablespoon moroccan seasoning or 1 tablespoon all purpose Greek seasoning
4 dates, pitted and finely chopped
2 ounces reduced-fat feta cheese, crumbled
2 ounces part-skim mozzarella cheese, shredded
6 sheets phyllo dough
1 egg, beaten, for eggwash

Steps:

  • Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
  • Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
  • For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.

Nutrition Facts : Calories 553.4, Fat 18.3, SaturatedFat 5.7, Cholesterol 158.1, Sodium 719.9, Carbohydrate 66.4, Fiber 13.5, Sugar 13.2, Protein 35.2

MEDITERRANEAN TURKEY POTPIES



Mediterranean Turkey Potpies image

Your clan will love these wonderful, stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

2 medium onions, thinly sliced
2 teaspoons olive oil
3 garlic cloves, minced
3 tablespoons all-purpose flour
1-1/4 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2-1/2 cups cubed cooked turkey breast
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and sliced
1/2 cup pitted ripe olives, halved
1/4 cup sliced pepperoncini
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon pepper
CRUST:
1 loaf (1 pound) frozen pizza dough, thawed
1 large egg white
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

Steps:

  • In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins., Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough., Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes or until crusts are golden brown.

Nutrition Facts : Calories 326 calories, Fat 4g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 699mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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