Mediterranean Chicken

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

This recipe is great. The sauce has a wonderful flavor. Enjoy!


6 each Chicken breast, boneless
3 tblspoons Chili oil; recipe follows
1 tablespoon Garlic; minced
1/2 cup Kalamata olives; pitted, chopped
1/2 cup Green olives; chopped
4 tblspoons Fresh Italian Parsley; chopped
1 1/2 tblspoons Capers; drained
2/3 cup Dry white wine
1 cup Seasoned bread crumbs
Salt & fresh ground pepper; to taste
-- Chili Oil --
2 cups olive oil
4 teaspoon Red pepper flakes; crushed

Original recipe makes 4



Chili Oil: (NOTE -This should be made ahead of time so it is ready when you want to use it.)

Combine the oil and crushed red peper flakes in a heavy small saucepan. Cook over low heat, about 5 minutes.

Remove from heat. Cool to room teperature, about 2 hours. Transfer mixture to an air tight container. Can be refrigerated up to one month.


Brush the chicken breasts with the chili oil. Sprinkle with salt and fresh ground pepper. Dip each chicken breast into the seasoned bread crumbs. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 3-5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.

Transfer the chicken mixture to a platter. Spoon over the sauce. Sprinkle with the remaining 1 tablespoon of parsley and serve.

Alert editor   
Calories Per Serving: 764 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
nickle99 10y ago

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