Emma Dean’s Mediterranean-style baked butterflied chicken recipe

Looking for a simple and delicious dinner staple? Try Emma’s balsamic baked butterflied chicken, with Mediterranean wholegrain rice! Made with The Bare Bird boneless chicken in a Mazzetti Balsamic and Bertolli Organic Olive Oil marinade, this dish is served alongside a Mediterranean Basmati Tilda Rice mix and offers a quick, delicious dinner that’s perfect for alfresco dining!

To watch the video and cook along with Emma, visit eatwellmag.com.au

Serves: 4

=R1=

Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 The Bare Bird Boneless Butterflied Chicken
  • ½ large eggplant, cubed into 2cm cubes
  • 1 red capsicum, chopped into 2cm pieces
  • 8 Kalamata olives
  • 2 French shallots, peeled & quartered lengthways (or one brown onion, peeled & cut into 8 wedges lengthways)
  • 1 lemon, sliced into rings
  • 2 packets Tilda Wholegrain Basmati Rice
  • Additional lemon, zest for serving
  • Bunch parsley, chopped
  • Marinade
  • ¼ cup Mazzetti L'Originale Balsamic Vinegar of Modena 1 Leaf
  • ¼ cup Bertolli Organic Extra-Virgin Olive Oil, Fruity Taste
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • 2-4 cloves garlic, crushed
  • 1 tsp salt
  • Good grind black pepper

Method


  • Combine Mazzetti L'Originale Balsamic Vinegar, plus Bertolli Organic Extra-Virgin Olive Oil with the rest of the marinade ingredients into a large jar. Shake well to combine.
  • Place The Bare Bird Boneless Butterflied Chicken into a bowl and pour over most of the marinade, reserving a few spoons for a first basting. You can marinade the chicken for a few mins, or for 24 hrs, either works.
  • When ready to cook, preheat oven to 180°C fan forced and place veggies, shallots, olives and sliced lemon into a baking tray that will fit the chicken snugly. Place the marinated butterflied chicken on top of your chopped veggies.
  • Bake for 20 mins, baste with your reserved marinade, and then bake for another 20 mins or until chicken breast is cooked through.
  • When chicken is cooked, remove from oven and set aside to rest.
  • Place Tilda Wholegrain Basmati Rice in the microwave for 2 mins and when done, toss in some of the roasted vegetables (keep shallots out and reserve for serving).
  • Add in additional lemon zest and chopped parsley and serve on the table, family style.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

You May Also Like

Miso Honey Chicken With Pickled Cucumber Recipe

Elevate your seasonal spring spread with these three colourful chicken recipes

Miso Honey Chicken With Pickled Cucumber Recipe (1)

Miso-Honey Chicken with Pickled Cucumber Recipe

Rustic Spring Chicken Casserole (2)

Rustic Spring Chicken Casserole Recipe

Level Up Your Mid Week Menu With These 3 Delicious Chicken Recipes

Level up your mid-week menu with these 3 delicious chicken recipes