Maple Leaf Canadian and Family Owned
Flanagan Foodservice

Mediterranean Chicken

 

Carve Beef Ribeye Mediterranean Chicken Recipe Photo

 

The simple, fresh flavours of sun-dried tomatoes, artichokes, lemon, oregano, garlic and basil come together to create a special make-ahead entrée that will impress a variety of guests.  

 

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Serves: 12

 

 

Ingredients

Chicken:

3 cups (750 mL/12 oz) shredded fontina cheese

2 cups (500 mL/12 oz) chopped marinated artichoke hearts

1 cup (250 mL/8 oz) finely chopped oil-packed sun-dried tomatoes

1 cup (250 mL/2 oz) chopped fresh basil

6 cloves garlic, minced

12 portions Grille & Galley™ Chicken Supreme 7 – 9 Oz. Skin-on

2 tbsp (30 mL/2 oz) kosher salt

1 tbsp (15 mL/0.6 oz) pepper

1/2 cup (125 mL/4 oz) vegetable oil, divided

 

Potatoes:

3/4 cup (175 mL/6 oz) vegetable oil

1/2 cup (125 mL/4 oz) butter, melted

1/2 cup (125 mL/4 oz) lemon juice

1/4 cup (60 mL/0.4 oz) dried oregano

3 tbsp (45 mL/3 oz) kosher salt

1 tbsp (15 mL/0.6 oz) pepper

1 tbsp (15 mL/0.1 oz) garlic powder

8 lb (4 kg) yellow potatoes, peeled and cut into chunks

1 cup (250 mL/3.2 oz) grated Parmesan cheese

 

 

Instructions:

 

1. Chicken: Toss together fontina, artichokes, sun-dried tomatoes, basil and garlic. Make 2-inch (5 cm) slit into side of each chicken breast, moving knife back and forth to make pocket. Fill each chicken breast with 1/2 cup (125 mL) filling; pull and pinch chicken to seal in filling. Chicken can be prepared up to 1 day in advance.

 

2. Season chicken all over with salt and pepper. Heat some of the oil in large skillet set over medium-high heat; sear chicken (two at a time), skin side down, for 3 to 5 minutes or until crisp with golden brown crust, adding vegetable oil as needed. Flip and sear for 3 to 5 minutes; transfer to wire rack on tray. Chicken can be seared up to 1 hour in advance.

 

3. Potatoes: Whisk together oil, melted butter, lemon juice, oregano, salt, pepper and garlic powder; toss with potatoes until well coated. Sprinkle with Parmesan; toss to coat. Place two large roasting pans in 425°F (220°C) oven for 18 to 20 minutes or until smoking hot.

 

4. Carefully divide potatoes between pans and arrange in even layer; immediately return to oven. Roast, tossing occasionally and rotating pans once, for about 1 hour or until tender and golden brown. Potatoes can be roasted up to 2 hours in advance. Hold, covered, in a warm oven until ready to serve.  

 

5. Assembly (1 portion): Bake chicken breast in 425°F (220°C) oven, for 12 to 15 minutes or until instant-read thermometer reads 165°F (73°C) when inserted into center of chicken. Serve with 1 cup (5.5 oz) roasted potatoes.

 

 

Tips:
  • Potatoes can also be cut into wedges.
  • Fontina can be replaced with mozzarella, provolone or Friulano cheese.
  • Chicken can be finished with a simple white wine and cream sauce.
  • Serve with garlicky sautéed rapini, grilled tomato halves, steamed green beans or roasted beets.

 

 

Nutrition Facts

Per 1/12 recipe

 

Calories 1070

Fat 60g

Saturated Fat 18g

Trans Fat 0.5g

Cholesterol 205mg

Sodium 3150mg

Carbohydrate 61g

Fibre 6g

Sugars 1g

Protein 71g

 

 

 

Back to Recipes

 

 

White Shamrock

SIGN UP FOR OUR 

Monthly E-Newsletter

Hot topics in the foodservice industry, helpful tips & recipes delivered right to your inbox.

 

SIGN UP!