Savory Chicken And Olive Bake Recipe

About this recipe

This high-protein dinner features tender chicken, sautéed mushrooms, and briny green olives nestled in a toasted bread bowl. A rich sherry-infused sauce ties it all together for a satisfying meal.

Ingredients

• 200 g Tendercuts Chicken 65 Boneless
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 125 g White Shimeji Mushroom (Anabe)
• 25 g Parsley
• 100 g Milky Mist Cooking Unsalted Butter
• 16 g Orika Oregano
• 210G Dolce Vita Organic Whole Kalamata Olives In Brine
• 100 g Noice Focaccia Bread (Freshly Made)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 500 g chicken pieces and 4 minced garlic cloves. Cook until the chicken is browned on all sides, about 5-7 minutes.
2. 2. Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the chicken. Reduce the heat to low and cook for an additional 4-5 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.
3. 3. In the same skillet, add 1/4 lb sliced mushrooms and sauté until softened, about 3-4 minutes.
4. 4. Deglaze the pan by adding 1/4 cup apple cider vinegar, scraping up any browned bits from the bottom of the skillet. Stir in 1/4 cup kalamata olives and 2 tablespoons chopped parsley. Cook for 2 minutes, then remove from heat.
5. 5. Preheat the oven to 375°F (190°C). Hollow out a focaccia bread and lightly toast it in the oven after brushing the inside with 1 tablespoon melted butter mixed with 2 minced garlic cloves.
6. 6. Fill the toasted bread bowl with the cooked chicken, mushrooms, and olive mixture. Pour the sauce from the skillet over the filling.
7. 7. Wrap the filled bread tightly in aluminum foil and bake in the preheated oven for 20 minutes.
8. 8. Remove from the oven, unwrap, and serve immediately.