Mediterranean oven chicken

Mediterranean oven chicken with sun-dried tomato cream
Mediterranean oven chicken with sun-dried tomato cream

Mediterranean oven chicken with sun-dried tomato cream is an easy and healthy light lunch for warm summer days. Last week the ingredients for the mediterranean lunch were haddock and asparagus, this week chicken fillet and sun-dried tomatoes are the main components of this surprisingly easy and healthy lunch.

I made the lunch with risoni, a greek pasta that looks a bit like rice. It adds to the Mediterranean style. Of course, you may also use rice or some other kind of pasta.

Ingredients (2 persons):

  • 2 chicken fillets
  • 75 grams of sun-dried tomatoes in oil
  • 250 ml of cream
  • 1 shallot
  • 2 cloves of garlic
  • 1 small red pepper
  • 4 small pickles
  • 10 black olives
  • 2 coffee spoons small capers
  • 8 cherry tomatoes
  • a handful of coriander (10 grams)
  • pepper and salt
  • 1 dl white wine
  • some basil leaves
  • a little ground cheese

Method:

  • Slice the onion, the garlic and the pepper finely.
  • Halve the cherry tomatoes and the black olives.
  • Slice the pickles and coriander finely.
  • Season the chicken fillets with pepper and salt on both sides.
  • Process the sun-dried tomatoes in the food processor, until finely chopped.
  • Add the cream to the mashed sun-dried tomatoes.
  • Take some of the oil from the sun-dried tomatoes, and bake the chicken on both sides for a very short time.
  • Put some of the oil in an oven dish and put the chicken in it when it is baked on both sides.
  • Now fry the shallot in the same pan, then add the garlic and the red pepper.
  • Extinguish with white wine, then add the pickles and the cherry tomatoes.
  • Let the wine reduce, then add the cream with sun-dried tomatoes.
  • Let it simmer for a few minutes and then add the black olives, the capers and the coriander.
  • Preheat the oven to 180 ° C.
  • Add the creamy sauce to the chicken fillets in the oven dish.
  • Finish with some ground cheese.
  • Let the chicken bake in the oven for 25 minutes.
  • While the chicken is baking, you can make the pasta and pour a glass of wine. If you, like me, are chaotic in the kitchen, you can also start cleaning up.
  • Before serving, you can add some basil leaves for garnishing.

You can vary with the ingredients to your own taste. The basis for this dish are the chicken fillets and the sun-dried tomatoes in a cream sauce.

Below you will find some pictures of the preparation:

Mediterranean oven chicken with sun-dried tomato cream
Mediterranean oven chicken with sun-dried tomato cream – the oven dish before baking in the oven

 

Mediterranean oven chicken with sun-dried tomato cream - after 25 minutes in the oven
Mediterranean oven chicken with sun-dried tomato cream – after 25 minutes in the oven

 

Mediterranean oven chicken with sun-dried tomato cream - the bed of risoni (greek pasta)
Mediterranean oven chicken with sun-dried tomato cream – the bed of risoni (greek pasta)

Mediterranean oven chicken with sun-dried tomato cream

Mediterranean oven chicken with sun-dried tomato cream is an easy and healthy light lunch for warm summer days. Last week the ingredients for the mediterranean lunch were haddock and asparagus, this week chicken fillet and sun-dried tomatoes are the main components of this surprisingly easy and healthy lunch. I made the lunch with risoni, a greek pasta that looks a bit like rice. It adds to the Mediterranean style. Of course, you may also use rice or some other kind of pasta.
Course Main Course
Cuisine Mediterranean
Keyword mediterranean
Servings 2

Ingredients

  • 2 chicken fillets
  • 75 grams of sun-dried tomatoes in oil
  • 250 ml of cream
  • 1 shallot
  • 2 cloves of garlic
  • 1 small red pepper
  • 4 small pickles
  • 10 black olives
  • 2 coffee spoons small capers
  • 8 cherry tomatoes
  • a handful of coriander 10 grams
  • pepper and salt
  • 1 dl white wine
  • some basil leaves
  • a little ground cheese

Instructions

  1. Slice the onion, the garlic and the pepper finely.
  2. Halve the cherry tomatoes and the black olives.
  3. Slice the pickles and coriander finely.
  4. Season the chicken fillets with pepper and salt on both sides.
  5. Process the sun-dried tomatoes in the food processor, until finely chopped.
  6. Add the cream to the mashed sun-dried tomatoes.
  7. Take some of the oil from the sun-dried tomatoes, and bake the chicken on both sides for a very short time.
  8. Put some of the oil in an oven dish and put the chicken in it when it is baked on both sides.
  9. Now fry the shallot in the same pan, then add the garlic and the red pepper.
  10. Extinguish with white wine, then add the pickles and the cherry tomatoes.
  11. Let the wine reduce, then add the cream with sun-dried tomatoes.
  12. Let it simmer for a few minutes and then add the black olives, the capers and the coriander.
  13. Preheat the oven to 180 ° C.
  14. Add the creamy sauce to the chicken fillets in the oven dish.
  15. Finish with some ground cheese.
    Mediterranean oven chicken with sun-dried tomato cream
  16. Let the chicken bake in the oven for 25 minutes.
  17. While the chicken is baking, you can make the pasta and pour a glass of wine. If you, like me, are chaotic in the kitchen, you can also start cleaning up.
    Mediterranean oven chicken with sun-dried tomato cream - after 25 minutes in the oven
  18. Before serving, you can add some basil leaves for garnishing.
    Mediterranean oven chicken with sun-dried tomato cream
  19. You can vary with the ingredients to your own taste. The basis for this dish are the chicken fillets and the sun-dried tomatoes in a cream sauce.
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2 Comments Add yours

  1. Looks and sounds so amazing! My family will definitely love this. Thanks for sharing! Following your blog to see more great recipes. I made an amazing plain yogurt tart with fruit, ideal for the warm weather, and I highly recommend it 🙂
    https://thesweetworldsite.wordpress.com/2018/05/30/plain-yogurt-tart/

    1. toondebacker says:

      thanks!!! I started following 3 2 1 bake. As it stays warm here, I might consider the yoghurt tart one of the next days 🙂

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