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Chicken Medallions

chicken medallions
Chicken Medallions

Chicken Medallions

We make our Chicken Medallions recipe for an easy baked chicken entree. It’s simple, fast and goes well with many different cuisines, depending on the seasoning used. With this version we’re using our Greek Isles Seasoning, which when served with a Greek Salad and Lemon Rice Soup to start, Rice Pilaf as a side dish, and maybe baklava for dessert, and you have a Greek dinner menu.

If you love Greek Salad, then you need to check our our Greek Salad Dressing blends, as well as our Opa Greek Salad recipe.

This recipe is so versatile, you can use so many of our seasonings, as we do. The seasoning changes the flavor and changes the entire feel of the dish.

We will use our Chipotle Honey Rub, Gold Rush BBQ Seasoning, Dusty Trails Steak Seasoning, Parisian Café Seasoning, Flipping the Bird and most popular chicken blend British Pub Chicken Seasoning. There are other we use, like our Sheffield Chophouse Seasoning, Berbere Ethiopian Spice, Vadouvan Curry and our Jamaican Jerk Seasoning. In other words, our Chicken Medallions recipe is more of a cooking style, with the seasoning left up to you.

Then, depending on the seasoning you use, just add a vegetable of side dish to match the feel of your dinner. Green Beans, Wild Rice, Roasted Brussel Sprouts….your side dish options are endless.

Yield: 4 Servings

Ingredients:
2 Large Chicken Breasts
2 Tablespoons Greek Isles Seasoning
½ Cup Flour
½ Cup Butter, Olive Oil or Canola Oil

Directions:
Cut chicken breasts into 6 pieces each. Pound flat, to no more than a ½ inch thick. Pour flour onto a plate. Coat both sides of chicken in the flour.

Heat oven to 425 degrees. Melt butter or drizzle a bit of oil on a shallow cookie sheet or pan on stove top. Place floured chicken in pan.  Sprinkle Greek Isles Seasoning on top side. Flip over and season the other side. Bake for 10 to 15 minutes and then turn, baking another 10 minutes. Remove from oven and keep warm until serving.

Remove from heat and keep warm until you serve it.

For a Greek touch, serve with rice pilaf, wild rice, or other Greek side dish.