If you like olives as much as I do, this Mediterranean-style chicken dish just might be right up your alley...
This recipe is my version of a Cooking Light recipe. The original called for several more spices and cilantro, which I’m not crazy about. I can smell it from a mile away.
The mixture of ginger with paprika, red pepper and garlic is spicy with a bit of a bite. The olives and zesty lemon are the perfect flavorful additions to the chicken. I hope you try it ~ we thought it was great with a tossed salad and garlic cheese grits!
Lemony Chicken with Olives
1½ teaspoon lemon zest
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground red pepper
¼ teaspoon salt
¼ teaspoon seasoned pepper
4 garlic cloves, minced
4 skinless boneless chicken breasts
½ cup flour
¼ cup lemon juice
1 (14-ounce) can fat-free, less sodium chicken broth
12 pimento-stuffed olives, sliced
Preheat oven to 325 degrees.
Combine first 7 ingredients in a large bowl, stir well.
Add chicken and toss to coat.
Arrange in a baking dish coated with cooking spray.
Combine flour, juice, and broth, stirring with a whisk until smooth.
Sprinkle flour mixture over chicken, tossing to coat.
Top chicken with olive slices.
Bake at 325 degrees for 1 hour, or until fork tender.
Spicy, tender and delicious!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!