Mediterranean chicken

Posted: February 12, 2012 by nietize in Chicken
Tags: , , , , ,

From Chicken – the best ever recipe collection
Serves 4

4 chicken breast portions
115g cream cheese
2 red peppers, seeded
450g plum tomatoes
4 celery sticks
3 tbsp olive oil
275g onions roughly chopped
8 sun-dried tomatoes, roughly chopped
1 tsp dried oregano
2 tbsp balsamic vinegar
1 tsp paprika
salt and freshly ground black pepper

Preheat the oven to 190 degrees. Loosen the skin of each chicken portion, without removing it, to make a pocket. Divide the cheese into four and push one quarter underneath the skin of each chicken portion in an even layer.

Cut the peppers into similar side chunky pieces. Quarter the tomatoes and slice the celery sticks.

Heat 2 tbsp of the oil in a large shallow, flameproof casserole. Cook the onions and garlic for 4 minutes until they are soft and golden, stirring frequently.

Add the peppers and celery to the casserole and cook for a further 5 minutes.

Stir in the tomatoes, sun-dried tomatoes, oregano and balsamic vinegar. Season well.


Place the chicken on top of the vegetables, drizzle over a little more olive oil, and season with salt and paprika. Bake in the oven for 35-40 minutes or until the chicken is golden and cooked through.

This is one of my go-to chicken dishes. Been cooking it for almost a decade now (although have to admit I still get confused about the amount of time it takes to cook the chicken every now and then but that’s really because I am not used to the new oven…) The combination of the cream cheese and the crispy chicken skin is always heavenly.

I have modified this recipe; key thing is that I prefer using chicken thighs/legs rather than the breast. Also I tend to use a lot more paprika.

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