Mediterranean Chicken Breasts Recipe

  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    10 g
  • Cholesterol

    13 mg
  • Protein

    45 mg
  • Carbohydrate

    354 mg

Mediterranean chicken breasts recipe.This chicken recipe belongs to Mediterranean cuisine.

Boneless and skinless chicken breasts with vegetables cooked in the microwave oven.You may also like Broiled Chicken Breasts:

Broiled Chicken Breasts Recipe

Makes 4 servings
Ingredients: 2 skinless and boneless chicken breasts, cut into half, 1/2 cup (125 ml) corn oil, freshly squeezed juice of 1 lemon, 1 teaspoon (5 ml) chervil, 1 garlic clove, peeled and crushed, salt and freshly ground black pepper, to taste

Instructions: Trim the fat from chicken breasts. Place chicken in a dish. In a medium mixing bowl, combine remaining ingredients. Mix well. Pour mixture over chicken breasts and cover with a sheet of oiled wax paper. refrigerate for at least 2-3 hours, basting occasionally.

Preheat the oven to broil. Brush a small, ovenproof roasting dish with a bit of marinade. Place it in the oven 8-10 inch (20-25 cm) away from the top element. Remove marinated chicken breasts from the refrigerator. As soon as the marinade becomes very hot, add chicken breasts, flesh side up. Broil for 40 minutes, basting occasionally with remaining marinade.

Remove broiled chicken breasts from the oven. Transfer to a serving plate. Serve hot over cooked rice or mashed potatoes.

Cashew Chicken Breasts Recipe

Makes 4 servings

Ingredients: 2 skinless and boneless chicken breasts, 2 tablespoons (30 ml) corn oil, 1 cup (250 ml) celery, thinly sliced, 2 stalks of Chinese cabbage, thinly sliced, 1 cup (250 ml) cashews, 1 cup (250 ml) warm chicken stock, 1/4 teaspoon powdered tarragon, 1/2 teaspoon chervil, 1 oz (30 ml) cold water, 1 teaspoon cornstarch, salt and freshly ground black pepper, to taste

Instructions: Wash skinless and boneless chicken breasts under cold running water. Pat them dry with paper towels. Thinly slice and set aside.

Heat corn oil in a wok or saute pan, over high heat. Add sliced chicken and saute in very hot oil for 3-4 minutes. Season with salt and black pepper. Remove cooked chicken from the wok, transfer to a serving platter and set aside.

Add celery and cabbage to the pan, and saute, stirring occasionally,  for 4 minutes. Season with salt and black pepper. Add cashews, herbs, and continue to cook for a further 1 minute. Pour in chicken stock and bring to a boil over high heat.

In a small bowl, combine cornstarch and water. Mix until cornstarch completely dissolved. Add cornstarch mixture to the pan. Simmer over low heat until liquid thickens. Remove pan from the stove, then replace chicken and correct seasoning.

Mediterranean Chicken Breasts Recipe


  • 2 skinless and boneless whole chicken breasts
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 cup sliced yellow onion
  • 1 clove garlic, peeled and minced
  • 1 14½-oz (435 ml) can stewed tomatoes
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt-free herb seasoning
  • 1/2 teaspoon dried basil
  • 1/4 cup (60 ml) chicken broth,defatted
  • 4 oz (120 ml) can artichokes, drained


Step 1

In a large, microwaveable casserole, arrange chicken breasts. Dissolve cornstarch in water and combine with remaining ingredients. Pour sauce over chicken breasts.

Step 2

Cover with wax paper and microwave on high 8-10 minutes. Stir. Rotate dish 1/2 turn. Cover and microwave 8 - 10 minutes until chicken breasts are fork-tender and no longer pink next to the bone. Remove wax paper. Let stand 5 minutes before serving.

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