Monday, June 27, 2011

Mediterranean Chicken with Beans and Herbs

This recipe was inspired by Dr. Oz's recipe but I changed it up a bit including the preparation. My version is a one-pan saute, verses his foil wrapped, oven baked chicken with beans done separately. Very delicious but even more so the next day. I just ate the remaining leftovers for my lunch!! Without the chicken, it would make a delicious vegetarian dish.

2 tbsp extra-virgin olive oil
6 boneless, skinless chicken thighs
salt/pepper or seasoned salt
1/2 onion, chopped
2 garlic cloves, minced

1 can diced tomatoes, drained
1/2 cup white wine
1 tsp wine vinegar or balsamic vinegar

1 small bunch fresh basil, chopped
1 small bunch fresh oregano, chopped
8 pitted kalamata olives, halved
1 can cannellini beans, drained

crumbled feta cheese

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Brown chicken on each side and push to side of pan. Add onions and garlic; cook 2 minutes. Add tomatoes, wine and vinegar and bring to boil. Turn heat down, cover and simmer for 10 minutes.

Remove lid and add herbs, beans and olives. Simmer on med-high heat for approximately 5 minutes to reduce liquid.

Top with feta cheese and serve.

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