Mediterranean Chicken

I haven't had a lot of time to blog my recipes recently.  I decided to open a second website for my business, and the work involved has kept me focused.  Like most people everyday life gets in the way of how you really like to spend your time!  However, I do have to work so I can splurge on the ingredients I am always wanting to try!  If you are interested in seeing how I make a living, check out www.dollhouseminiaturescale.com.

I went to the grocery store this morning early.  It was nice to chat with the staff.  I keep saying the produce department is raising the bar.  It is true; I came home with button, cremini, shitake and oyster mushrooms!  Fresh green beans, asparagus, tomatoes and beautiful waxy fingerling potatoes.  I also had the opportunity to chat with the gentleman stocking the DeLallo products.  For those not from here, DeLallo's is an area Italian Market that locals love.  I am really a dedicated shopper of their quality products.  It is great to see they extend their reach into several area stores and beyond.

Because of the abundance of fresh produce and the chat with the DeLallo rep, I was inspired to cook this dish with flavors of the Mediterranean.  As I say in the intro to my blog, I truly explore the world through food.  I am not well traveled, nor anticipating ever having much opportunity to travel the world (unless someone is willing to give me a reality show!), I am grateful that my hometown Shop 'n Save allows me such a variety of choices!

Onto this wonderful dish.  This is one of those dishes that looks good, tastes good and make you feel good!  Pretty colors and textures, such complex layers of flavors and the fact that you are eating healthy make this a must make recipe!  Very inexpensive for such an impressive dish!

Mediterranean Chicken
printable recipe

1 jar (14 oz.) jar of marinated artichokes
2 garlic cloves, thinly sliced
4 sprigs of fresh oregano
1-2 lbs. of skinless, boneless chicken, thighs or breasts (I used a combination of both), cut in stips
2 T. olive oil
1 small red onion, sliced thin
1 pint of cherry tomatoes
1 (14 oz.) Cannelloni beans, drained and rinsed
1/4 c. rough chopped Kalamata olives (and yes, for those who know me, I used them-but I did pick them out for myself! I just don't like olives!)
8 oz. Fresh Mozzarella, cut in 1" pieces, or Bocconcini (mini mozzerella balls) if you can find them
Fresh ground black pepper and kosher salt
1/4 c. chopped fresh parsley
2-3 T. basil leaves, cut in thin strip

Drain the liquid from the artichokes into a large ziplock bag.  Save the artichokes for later.
Add the chicken pieces, sliced garlic and fresh oregano leaves.  Allow to marinate for 1-3 hours in the refrigerator.

Preheat the oven to 400 degrees.
In a 13 X 9 Baking dish add the sliced onion and whole tomatoes.  Drizzle with 1 T. olive oil and season with salt and pepper. Go light on the salt because the olives and artichokes will add a salty flavor.
Bake for 15-20 minutes until onions soften and the tomatoes begin to burst.

Drain the chicken.  Heat 1 T. of olive oil in a heavy skillet.  Saute the chicken pieces until browned. Don't crowd the pan, otherwise you will simply steam the chicken and you want to get a nice brown crust.

Add the chicken to the baking dish.  Spread the beans, artichoke hearts, and olives to the dish.  Season with a bit more black pepper.

Bake for additional 10 minutes until heated through.
Remove from the oven and nestle the cheese pieces evenly through the pan.  Bake for 3-5 minutes until cheese is soft and melted.

Top all with fresh herbs before serving.