Food Monday ~ Mediterranean Chicken

Today I share Food Monday with another of my blogging friends. Steph is always cheerful despite her complicated medical story, all documented at The Biopsy Report. I love to share meals with friends and when I am here at home alone having a friend’s recipe to prepare, cook and eat brings them a little closer. Over to Steph:


This all-in-one meal is easy to prepare and serve. It’s a handy dish to leave ready to cook on a timer, on those occasions when you want to head to the pub with friends and have something ready to eat on your return.

Mediterranean Chicken
Pre-heat oven to 190 C (375 F).

4 chicken breasts (on the bone)
4 oz (115g) soft cheese with garlic & herbs
1lb (450g) courgettes
2 red peppers, chopped & seeded
1lb (450g) plum tomatoes (I use a 400g tin of organic whole peeled tomatoes)
4 celery sticks
10oz (275g) onions, roughly chopped
2 tablespoons olive oil
3 garlic cloves, crushed
8 sun-dried tomatoes, roughly chopped
a few black olives (optional)
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
1 teaspoon paprika
salt and pepper
To serve: Olive ciabatta or crusty bread
(Serves 4)

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.

If cheese is not an option, you could place sliced garlic or chopped fresh herbs under the skin of the chicken, to add to the flavour. (Our Steph knows her Grannymar! 😀 )

Cut the courgettes and peppers into similarly sized chunky pieces. Quarter the tomatoes and slice the celery sticks. Heat 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 courgettes, peppers and celery and cook for a further 5 minutes. Stir in the tomatoes, sun-dried tomatoes, olives, oregano and balsamic vinegar. Season well.

Place the chicken on top, 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. Serve with plenty of crusty bread to mop up the tasty juice. Enjoy!

p.s. Don’t forget to set the timer before you leave for the pub!

PPS (from me) Remember to leave the pub before the house burns down! 😉

10 thoughts on “Food Monday ~ Mediterranean Chicken

  1. Darlene

    Since I no longer cook much more that baking a potato in the microwave I will leave this subject to those of you who still enjoy a pub visit followed by a good meal.

  2. Grannymar Post author


    You mean you are only starting now ❓

    Darlene we have plenty of time for another round! 😀

  3. steph


    The timer is on, I’m on my way!

    Drink up, you’ve only got 40 mins left!

    Shall I bring the wheelbarrow to transport you home? 😆

  4. Grannymar

    @Baino – I hope you thought of us while having dinner!

    @Alice – There is nothing better than coming home from the pub to a good home meal ready in the oven!


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