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Healthy Mediterranean Cooking at Home

Category Archives: Chicken

This pie makes use of leftovers. I used chicken in this recipe but this could easily be a beef pot pie using leftover roasted beef or steak, beef gravy, and leftover vegetables.
If you are on a low carb or gluten-free diet, I have included recipes for both regular pastry and a low carb/gluten-free pastry.

Ingredients

1 ½ cups leftover cooked chicken, cubed

(leftover from Oven Roasted Butterflied Chicken)

½ cup frozen peas
2 cups chopped leftover vegetables or a combination of carrots, onions, green beans or peas
1 cup leftover chicken gravy
Pie Crust Dough for a double crust (store-bought or homemade recipes below)
Melted butter

Directions

In a mixing bowl, combine the chicken, vegetables, and gravy. Mix well and set aside.


Place one rolled out pastry crust in a 9-inch deep dish pie plate. Add the chicken filling and cover with a second crust. Crimp the edges and seal the crust all around the pie. Cut 4 slits in the top crust and brush the top with melted butter. (Pie can be refrigerated until ready to bake.)

Preheat the oven to 425 degrees F. Place the pie in the oven and bake for 15 minutes. Lower oven heat to 375 degrees F and continue to bake the pie until the crust is golden and the filling is bubbly about 30 minutes.

All-Purpose Flour Pastry

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon sea salt
2 sticks (16 oz) COLD unsalted butter diced into 1/4″ pieces
6 tablespoons of ice water

Directions

Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.

Add cold diced butter and pulse the mixture until coarse crumbs form.
Add ice water and pulse just until moist clumps or small balls form and the dough sticks together when pinched. If the dough is too dry, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

Transfer dough to a floured work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks.

Cover with plastic wrap and refrigerate 1 hour before using in the recipes.


Place each disk between two sheets of parchment or waxed paper and roll each into 13 inch round circles.

Low Carb-Gluten Free Pastry

Ingredients

4 cups almond flour blanched
1 teaspoon of sea salt
4 tablespoons butter melted
2 egg whites (I use the refrigerated carton of egg whites, such as Egg Beaters)
4 tablespoons water

Directions

Combine egg whites and water.
In a food processor, combine almond flour, salt, and butter. Pulse for 5-6 pulses. Drizzle in egg white and water mixture. Pulse all ingredients together until a dough forms. If the dough seems dry add another tablespoon water.
With hands, form dough into two balls and then flatten each on a piece of wax or parchment paper.

Cover the top of each dough disc with wax paper or plastic wrap and then roll out into a pie crust circle to fit a 9 to 10-inch pie plate. Follow directions about for completing the pot pie.

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4 lb Whole Chicken
Kosher salt
1 1/2 teaspoons black peppercorns
4 garlic cloves, minced
1 lemon, zested plus the juice of half the lemon
Extra virgin olive oil
1 large sweet onion, 3 carrots, and 3 celery stalks, each cut into 3 or 4 pieces
Pinch crushed red pepper flakes
1 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon cornstarch

Optional – Kitchen Bouquet (gravy browning sauce)

Directions

Remove the giblets from the chicken and rinse the cavity. Pat dry. With poultry shears or a sharp knife, cut away the backbone by cutting along both sides of the bone.


Open the chicken and flatten by pressing down on the breast. Sprinkle the chicken all over with salt and place in a large ziplock bag. Refrigerate overnight.

Set the cooking rack in the middle of the oven. Heat the oven to 450°F.

Coat the bottom of a large roasting pan with olive oil or cooking spray.
Cut the vegetables into pieces and place them in the prepared roasting pan. Sprinkle with crushed red pepper, thyme, and rosemary

Crack the peppercorns until coarsely ground. Add the garlic, lemon juice, and lemon zest. Add just enough oil to form a paste. Rub the chicken with the oil paste and place some of the paste under the breast skin.

Place the chicken in the prepared roasting pan, breast side up, on top of the vegetables. Pour the chicken broth into the pan but don’t pour it over the chicken.

After 30 minutes cover the breast area if necessary with foil. Cook for an additional 15 minutes, or until a meat thermometer registers 175° to 180°F. Place the chicken on a serving platter and allow it to rest for 10 minutes then carve.

Drain the vegetables from the liquid in the pan and place on the platter with the chicken.

Pour the drippings into a small saucepan and add 1 teaspoon of cornstarch and gravy browning additive, if using. Bring to a boil and stir until the liquid thickens. Adjust the seasoning if necessary. Serve with the chicken and vegetables and mashed potatoes or mashed cauliflower.


This dinner is a good example of how I like to use leftovers to create a few new dinners. The creamed spinach was leftover from my Steakhouse dinner and extra broccoli rabe will be used to make a pasta dish later in the week.

Creamy Stuffed Chicken Breasts

For 2 servings

Ingredients

1 large boneless chicken breast (10-12 oz)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Paprika

Filling
1 cup leftover creamed spinach from the Steakhouse post. See recipe.

Directions

Preheat the oven to 375 degrees F.
Place the chicken breast on a cutting board and with a sharp knife cut the chicken breast in half lengthwise. Pound the two halves covered in plastic wrap until evenly thin. Sprinkle each with salt, pepper and garlic powder.

Spoon the creamed spinach mixture evenly over each chicken breast half. Roll up the breasts carefully so the filling doesn’t ooze out. Secure with toothpicks.

Place them in a baking dish coated with cooking spray. Sprinkle the top of each chicken roll with paprika and drizzle with the olive oil. Bake, uncovered, for 30-35 minutes or until the chicken is cooked through and registers 160 degrees F on a digital meat thermometer.

Sautéed Broccoli Rabe

Ingredients

Kosher salt
1 large bunch broccoli rabe, trimmed, tough stalks peeled
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 lemon, cut into 4 to 6 wedges
Parmesan cheese, shredded

Directions

Wash and cut the broccoli rabe into two-inch lengths.


Bring 3 quarts of water to a boil in a large Dutch oven and season it generously with kosher salt.
Cook the broccoli rabe in the boiling water for about 5 minutes, until tender. Drain, and pat dry. Heat the olive oil in the same Dutch Oven over moderately high heat. Add the garlic and red pepper flakes, and sauté, stirring for 30 seconds. Add the broccoli rabe and sauté, tossing or turning it with tongs, until tender, about 2 minutes.

Season with salt and pepper to taste, and top with shavings of Parmesan cheese. Serve with the lemon wedges alongside.


Grilled Chicken Tenders

Ingredients

1 lb chicken tenders
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 cloves garlic minced
2 teaspoons Greek seasoning (or use 2 teaspoons dried oregano, 1 teaspoon dried thyme,
1 teaspoon grated lemon zest, 1 teaspoon sea salt and 1 teaspoon ground black pepper.)
1 tablespoon water

Directions

Combine the olive oil, lemon juice, red wine vinegar, minced garlic, Greek seasoning and water in a plastic ziplock bag.
Place the chicken tenders in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate overnight.
Preheat a stovetop grill pan to medium-high heat. You may also use a broiler.
Grill the tenders, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.
Spoon some of the Greek salad onto serving dishes and top each serving with some of the grilled chicken tenders.

Greek Salad

Serve with warmed pita bread.

Dressing

1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice

Salad

4 cups torn romaine lettuce
1 small bell pepper, diced
1/4 of a red onion, sliced
Half English cucumber, sliced
1 medium tomato, diced
12 kalamata olives,
4 pepperoncini peppers
1/2 cup crumbled feta cheese

Directions

Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.


What is Saltimbocca (pronounced [saltimˈbokka]?
Saltimbocca (Italian for jumps in the mouth) is an Italian dish (also popular in Europe) made of veal scallops lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste.
The original version of this dish is Saltimbocca Alla Romana (saltimbocca, Roman-style), which consists of veal, prosciutto, and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used in place of white wine. Also, in some recipes, the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork
The ancient recipe for “saltimbocca” is said to have originated in Brescia. While it is much older than a century, the first written recipe can be found in an influential book published towards the end of the 19th century, by Pellegrino Artusi, a celebrated Italian chef: “Saltimbocca Alla Romana” is recipe No. 222, and Artusi claims to have enjoyed the dish in Rome, at the Trattoria “Le Venete”.
While there are many variations of this Italian classic dish, I have given my version a slightly southern Italian flavor.

Chicken Saltimbocca Over Tomato Sauce

Ingredients for 2

1 cup marinara sauce heated
Salt and pepper
2 chicken breasts, pounded thin
6 fresh sage leaves
2 slices Prosciutto
2 slices Provolone Cheese
1 tablespoon olive oil
1 tablespoon butter

Directions

Lightly sprinkle the chicken breasts slices with salt and pepper. Wrap each breast in a slice of prosciutto. Heat the olive oil and butter in a skillet with a cover. Completely brown the chicken on both sides.


Top each chicken breast with 3 sage leaves. Place a slice of provolone cheese on top of each breast. Cover the pan and heat over low until the cheese begins to melt.


Place ½ cup of tomato sauce on a serving plate and place a chicken breast on top of the sauce. Repeat with the second breast. Serve immediately.

Green Beans With Sauteed Mushrooms

4 servings

Ingredients

1 lb fresh green beans trimmed and cut into thirds
1 lb mushrooms, sliced thin
1 tablespoon olive oil
1 tablespoon butter
Salt
Pepper

Directions

Bring a large pot of salted water to boil. Add in the green beans and stir. Cook for 3 – 5 minutes until crisp-tender. Remove from the heat, drain thoroughly then pat dry with a clean linen tea towel and keep warm while the mushrooms cook. Place a skillet over medium-high to high heat with the butter and olive oil. As soon as the butter melts, spread the mushrooms out evenly over the bottom of the pan. Cook for about 5 minutes. Mushrooms should be lightly brown. Add the green beans. Season to taste with salt and pepper. Heat on low until the beans are hot.


Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a type of stew prepared “hunter-style” with onions, herbs, bell peppers, and sometimes wine. It is named in honor of the hunter’s wife—who, all over northern Italy, might traditionally cook the dish on the eve of the hunt. In Italy hunter’s stew was made with rabbit or other wild game, not chicken, sometime during the Renaissance period. This stew dish was simple but delicious and was likely developed to satisfy the appetites of hunters who may have been on the track of a larger animal or herd of animals for several days, and who needed a tasty, filling stew that could easily be cooked outdoors to keep them going. The spices used, such as parsley and oregano, would have also been readily available. Contrary to popular belief, Cacciatore did not originally contain tomatoes or tomato sauce, as tomatoes were brought to Italy from the New World later than it would have been made for the first time. When the Italian immigrants came to America, they brought with them their traditional recipes but needed to adapt them to the ingredients available in America.

In true Italian fashion, there are probably more than a thousand recipes for this dish and here is mine.

Chicken Cacciatore

Ingredients

4 lbs chicken cut up or use all thighs, skin removed
8 oz Italian pork sausage, casings removed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried Italian seasoning
3 tablespoons extra-virgin olive oil (divided)
1 large onion, diced (about 1-1/2 cups)
1 large carrot, peeled and diced (about 3/4 cups)
1 large bell pepper, seeded and diced (about 1-1/2 cups)
1 large clove garlic, finely chopped
1 (26-oz.) container finely chopped Italian tomatoes

Directions

Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with the salt, pepper and Italian seasoning.

Place a large Dutch oven over high heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove to a large plate. Add 1 tablespoon oil and brown the remainder of the chicken. Remove and place with the first batch of chicken.

Add the sausage to the pan and brown completely, crumbling the meat as you stir.


Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic and cook for 1 minute more, until fragrant.

Add the tomatoes and the chicken to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender.

To prepare ahead.
Remove the pot from the heat and cool. Remove chicken to a large baking dish and pour the sauce from the Dutch Oven over the chicken. cover with foil and refrigerate overnight.
The next day, heat the oven to 350 degrees F and reheat the chicken covered for one hour.


Folklore tells us that what has come to be known as Italian Wedding Soup began as a dish traditionally served to the bride and groom at their wedding reception. However, that story is not exactly true. Italian Wedding Soup gained its name, not from the occasion that might bring it to the table but rather from the harmony of its ingredients. The name of the dish in English, “wedding soup”, actually means “married soup” (minestra maritata) in Italian. The modern Americanized version of wedding soup is a far lighter dish than the original, which was a rib-sticking dish intended as the main (and sometimes only) meal of the day. The Italian Wedding Soup history also has ties with America, where it was brought here by the Neapolitan immigrants. In Italy, the soup went out of fashion around the time the immigrants took their recipe with them to America. There are many, many versions of this soup. Below is my version of the dish and the one my family loves. This soup tastes better if made a day ahead.

Italian Wedding Soup

For the meatballs:

1 pound lean ground chicken
1 cup plain breadcrumbs
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
1 teaspoon dried Italian seasoning
1/2 cup freshly grated Parmesan cheese
3 tablespoons heavy cream
1 egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons extra virgin olive oil
1 large onion, diced
2 medium stalks celery with leaves, diced
3 carrots, peeled and diced
1 clove garlic, minced
12 cups chicken broth
1 cup small pasta, such as ditalini
1 tablespoon dried Italian seasoning
10 ounces frozen spinach, defrosted
Parmesan cheese for garnish

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with foil and spray it with cooking spray.

For the meatballs:

Place the ground chicken, bread crumbs, garlic, parsley, Italian seasoning, Parmesan, cream, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
Form 1 inch balls (I use a small cookie scoop) and drop the meatballs onto the prepared pan They don’t have to be perfectly round. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

For the soup:

Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the garlic, onions, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and bring to a boil. Reduce the heat and add the pasta and cook for 6 to 8 minutes, until the pasta is tender. Add the Italian seasoning and then the meatballs to the soup and simmer for 1 minute. Stir in the spinach and cook for 1 minute. Adjust the seasoning if necessary. Ladle into soup bowls and sprinkle each serving with grated Parmesan.



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