Mediterranean Easy Chicken Bread

Mediterranian Chicken Bread
Photo by Ray, licensed under the Creative Commons. Feel free to use, but try to give credit back.

I saw a recipe in a quick glance somewhere mid-week the week before last.  It sounded pretty good and I thought I would give a try with it.  Of course it was shrimp and clam based and I of course could not find it for anything the day before the grocery shopping and farmers market.  So, going off completely on my own, the following is roughly what I came up with as my approximate replacement using chicken instead of seafood, because that was the meat that I had available.  I will try it again sometime soonish with shrimp instead, and I will try to make sure that I let everyone know how it comes out.  On the general idea and somewhat recipe you can give a try if you want to recreate something close to what I had, along with some suggestions and ideas.

A quick list of what was involved:

  • 1 loaf of Italian bread, though I think any good heavier bread will work
  • 1 chicken breast, cooked and diced to 1/3 inch size (mine was grilled from the night before)
  • 1 cup of mozzarella cheese
  • 2/3 cup parmesan cheese
  • 5 ounces black olives, sliced
  • 2-4 tablespoons capers, to your taste
  • 1 medium tomato, diced 1/3 inch
  • 2-3 teaspoons minced garlic
  • 3-4 tablespoons extra virgin olive oil

Begin by pre-heating your over to around 350-375.  Remember oven can vary.

Next, split your bred in half long ways and lay the two halfs out.  Begin by drizzling lightly with olive oil.  We just want a little to give some flavor and keep the bread from getting too hard in the oven.  Then add the garlic, spreading it with a knife equally over the two pieces of bread.  Following with adding tomato, olives, capers, and chicken – distributing equally across the bread surface.  Top with the two cheeses and bake for about 10-13 minutes, until hot and cheese is melting.  Then, turn oven temperature/setting to broil for about 2-3 minutes to finish the melting and give a nice toasting to the cheese.

Note:  Really the combination of tomatoes, olives, capers, olive oil and garlic get you there just fine.  Really the capers and tomato together give it that definition taste you are looking for.  Be careful about adding salt, as the olives and especially the capers get you that in loads.

Additions:  You could try this with the addition of some sautéed onions, mushrooms, green olives, and roasted red sweet peppers, just probably not all at the same time.  I would also suggest mixing up the cheeses, maybe going with romano or a blend.

All in all, it came out pretty good when I tried it and my wife loved it.  I think, with no real scientific measure, it is over all a pretty healthy option, especially with portion control.  Realistically it feeds four very well, as we ate it over two days.