Mediterranean Style Chicken Breasts
 
Prep time
Cook time
Total time
 
I was inspired by the ingredients in my fridge and made a mediterranean style chicken breast with vegetables and pasta. The secret to making the chicken juicy is a brief saute in butter and then 20 minutes in a slow oven, drizzled with an herb/olive oil baste.
Author:
Recipe type: Dinner
Serves: 3
Ingredients
  • 3 Boneless, Skinless Chicken Breasts
  • 2 Bell Peppers - red, orange or yellow will add great color to the dish
  • 1 Red or Yellow Onion
  • 3 Stalks of Celery
  • 1 Medium Tomato
  • 1 Cup Fresh Baby Spinach
  • 2 tablespoons Butter
  • 1 Can Chicken Stock or Broth
  • For the Herb Baste:
  • 2 tablespoons Olive Oil
  • ½ teaspoon each - Basil, Thyme, Sage, Garlic and Parsley
  • 1 teaspoon Balsamic Vinegar
  • 8 ounces Rotini or Fettucine Noodles
Instructions
  1. Put a large pot of water and 3 tablespoons of salt onto the stove over high heat. Cover and bring to a rolling boil. Preheat the oven to 350F.
  2. Heat a large cast iron or non-stick skillet on high heat for 2 minutes, then reduce heat to medium and add 1 tablespoon of the butter.
  3. When the butter stops foaming, add the chicken breasts and cook for 3 minutes on each side or till golden brown.
  4. While the chicken is browning, give the vegetables a rough chop. The pieces should be about 3 inch squares and the celery should be 1 inch pieces.
  5. Place the chicken breasts onto a baking pan, then spoon some of the herb mixture over each breast, spreading it with the back of a spoon so each breast is covered in the basting sauce.
  6. Set the remaining herb mixture aside for later use.
  7. Place the chicken breasts into the oven for 20 minutes.
  8. In the same skillet, over high heat, add the peppers, onions and celery, then stir just till they are brown on the edges...about 2 minutes. Turn the heat to low. Add the pasta to the boiling water and stir well.
  9. Let the vegetables cook for 5 minutes. Meanwhile, roughly chop the tomato and tear the baby spinach into bite sized pieces.
  10. After 5 minutes, check the pasta. If it's al dente, drain it and keep it warm near the stove.
  11. For thicker pasta, let it cook for another 3 minutes before draining.
  12. Add the remaining tablespoon of butter to the vegetables in the skillet. Turn the heat to high just to melt the butter. When the butter is foaming, add the remaining herb mixture to the skillet and stir well. Stir in the chicken broth. Bring it just to boiling over high heat, then reduce heat to low. Add the tomatoes and baby spinach to the pan. Do not stir till you are ready to serve.
  13. Check the chicken. It should no longer be pink in the thickest part of the breast.
  14. When the chicken if fully cooked, remove it from the oven. Let it rest for the remaining 5 minutes, then slice and serve with the pasta. Spoon some of the sauce and vegetables over the pasta and then drizzle a small amount of the sauce over the chicken.
Recipe by Dang Good Cookin' at https://danggoodcooking.com/mediterranean-style-chicken-breasts/