Chicken Breast Mediterranean Recipe -
Chicken Breast Mediterranean Recipe
  • READY IN 55 mins

Chicken Breast Mediterranean

Recipe by  

"Saute with Enova oil and enjoy the flavor and convenience you love while doing your body a favor. Sautee's are wonderful because you only need one pan to make a whole meal, and you can boil your rice or pasta at the same time."

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat the oven to 400 degrees F.
  2. Heat the Enova™ oil in a medium pan until hot, but not smoking. Coat the chicken breast in the flour and shake off any excess. Brown the chicken in the hot Enova oil for 3 minutes on each side. Remove to an oven-proof pan and bake for about 15 minutes, or until a meat thermometer inserted into the thickest part reads at least 165 degrees F.
  3. Meanwhile, saute the onions in the same pan the chicken was browned in for 2 minutes over medium-high heat. Add the bell peppers, saute for an additional 2 minutes, add the garlic and cook an additional 1 minute. Lower the heat to medium, add the diced tomatoes and cook for 5 minutes. Add the olives, as well as the chicken breasts from the oven. Cook over medium heat for an additional 2 minutes.
  4. Just before serving stir in the fresh oregano. Sprinkle the Feta cheese over the top. Serve over cooked pasta, couscous or rice.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2005

This was an excellent combination of vegetables with the feta cheese. I served it over couscous, and it was so good, it immediately became one of my favorites. I used olive oil instead of vegetable oil. The only complaint I have is that the chicken was very tasteless. Perhaps next time, I will try cooking it with the veggies so it absorbs more flavour. Without the chicken, this is a perfect vegetarian dish!

Most Helpful Critical Review
Dec 20, 2005

This recipe was ok. It was a bit bland, even though I added chopped sun dried tomatoes and kalamata olives. It was good, but I wouldn't make again.


11 Ratings

Jun 06, 2005

My Husband and I love this! If you don't like Feta Cheese Parmesan or Blue Cheese will make a nice sub.

Sep 29, 2005

I thought this one was yummy and worth making again.

Sep 12, 2005

I made this for dinner with a friend who is a celebrated gourmet chef. We used regular olive oil, added some red wine vinegar just before putting it in the oven, and added some black trumpet and shitake mushrooms. I think you could add any kind of mushrooms. Although she was a little dissapointed that I only had canned tomatoes, the recipe was AWESOME. I used the whole can of artichokes and the whole 4 oz package of feta. I served it over tri-colored De Cecco Penne pasta. EVERYONE raved about it. This was very easy -- and tasted just fabulous. TRY IT!!

Aug 11, 2005

Absolutely delish! I followed the recipe but added fresh squeezed lemon juice to taste at the end. Cooked the sauce and poured it over the chicken for plating. That way the chicken stayed crispier. Served with couscous with toasted pine nuts--very mediterranean!

Jun 26, 2005

This recipe was very very good. I loved how wonderful the chicken tasted, not tough at all, very tender and juicy. The toppings tasted great and looked nice too, but I left out the artichokes. I served this over farfalle. It felt like eating out at a nice restaurant. I'll definitely make this again!

Sep 19, 2005

This was a very easy recipe! It was also very good. The family liked it a lot.


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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