How To make Mediterranean Chicken & Figs
1/2 c Green bell pepper
1/2 c Red bell pepper
1/2 c Yellow bell pepper
1/2 c Mushrooms, quartered
1/2 c Yellow onion
4 Garlic cloves; minced
4 Chicken breasts
(skinless and boneless) 2 tb Olive oil
1/4 ts Coarse black pepper
1/2 tb Salt substitute
10 oz California dried figs
:
in bite-sized pieces 1 tb Fresh parsley, chopped
1 tb Fresh basil, chopped
1/2 c White wine
Clean and slice vegetables. Cut chicken into strips 2" x 1/4". Stir-fry chicken strips in olive oil in heavy saucepan over medium heat for 3 minutes. Add all vegetables and seasonings, except figs, parsley, and basil. Continue to cook for 15 minutes. Add figs, parsley, and basil and mix well. Add wine and continue to cook for another 2 minutes. Serve with your favorite green salad and whole grain rice. Each serving contains approximately: Calories 286, Fat 6.29 g, Dietary Fiber 8.97 g, Carbohydrates 37.1 g, Protein 20.9 g, Sodium 70.5 mg, Cholesterol 45.3 mg Calories from protein: 29% Calories from carbohydrates: 51% Calories from fats: 20% Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
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Do not eat any bread! Try this easy and quick sweet potato recipe!
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Caramelised Figs with Balsamic Vinegar, Rosemary and Ricotta | Gordon Ramsay
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Chef Fig's Mediterranean Barbeque
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Skillet Roasted Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 55 min
Active: 45 min
Yield: 3 to 4 servings
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
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Ingredients:
For the chicken:
1 Chicken breasts, skinless
1-2 tablespoons Oil
1/2 teaspoon Salt
1/2 teaspoon Pepper powder
1 teaspoon Chilli flakes
1/2 tea spoon ginger garlic paste
1/2 tea spoon thyme or parsley
For the salad:
1/2 cucumbers chopped
1onion, chopped
4-5 leaves Lettuce, chopped
1 medium tomato
2 to 3 olives
For the dressing:
1/4 cup Mayonnaise, low fat
1/4 cup Greek yogurt, low fat
1/2 tea spoon pepper powder
2 1 tea spoon apple cider vinegar
1/2 tea spoon Salt or as per to taste
1/2 tea spoon of parsley