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The Reason the Chicken Crossed the Road... Mediterranean Chicken Nicosia

The Reason the Chicken Crossed the Road... Mediterranean Chicken Nicosia
The Reason the Chicken Crossed the Road... Mediterranean Chicken Nicosia
Chef Larry Edwards/Casa de Cuisine

Not all dishes which hail from the Mediterranean are laden with fruit, vegetables and the culinary glories of this incredible Eden on earth. Some are simple, take very little time and contain the elements of true Mediterranean cuisine: taste, texture and freshness.

When it comes to chicken entree's from the Mediterranean, this may be one of my favorites. All the tastes marry perfectly and each is rather sublime. From looking at the recipe, you might not believe that something with so little ingredients can be so good. It is my pleasure to prove you wrong.

The real secrets to this dish are two-fold and both center on the use of Greek olive oil. The first is the use of Greek olive oil. For those new to Greek olive oil, it has a richer taste than Italian olive oil and a darker color. The second secret is the way this dish is cooked. It is slow-sauteed, meaning sauteed over a lower than usual heat and the reason for this is, you don't want to break down the Greek olive oil and lose its taste.

For this dish you can use either the breast meat or the thigh meat of the chicken. I prefer to use the thigh meat since it is the tastiest part of the bird. If you decide to use the thigh meat, you'll want to get it skinned and boned (or you can save money and do that yourself). Then you'll want to pound the meat to make it a rather thin "cutlet." If using the breast, you'll want to do the same thing.

Ingredients needed to make Mediterranean Chicken Nicosia (serves 2):

  • 2 chicken thighs, skinned and boneless
  • 1 egg
  • 1 Tbs. cream
  • 2 Tbs. flour
  • 1 cup seasoned dried breadcrumbs
  • 1/4 cup Greek olive oil
  • 1/2 lemon


  1. Take your chicken thighs and place them between two pieces of plastic wrap. Using a meat-pounder or other heavy object, pound the meat to about 1-inch thick.
  2. In a shallow dish whisk together the egg and cream.
  3. Dredge (coat) the chicken in the flour.
  4. Dip the chicken into the egg-wash and coat on both sides.
  5. Dredge (coat) the chicken with the seasoned breadcrumbs.
  6. Set the chicken aside 5 minutes (this will give the breadcrumbs time to dry so they stay on the chicken during cooking).
  7. In a large saute pan or skillet, heat the Greek olive oil over a low-medium heat (not quite at full medium).
  8. Add the chicken and saute 7 - 10 minutes per side (time depends on thickness).
  9. Remove the chicken to serving plates, drizzle on some lemon juice and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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