Best Grecian Chicken Recipes

GRECIAN CHICKEN

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

GRECIAN PASTA & CHICKEN SKILLET

Steps:

• In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes., Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.

GRECIAN CHICKEN AND POTATOES

Steps:

• Place chicken in a large shallow baking pan. Combine the lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt. Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear. , For potatoes, place the onion in an ungreased 13-in. x 9-in. baking dish. Arrange potatoes in rows over the onion, with slices slightly overlapping. Combine remaining ingredients; pour over potatoes. Bake, uncovered, at 350° for 1 hour 20 minutes or until tender.

GRECIAN CHICKEN BREASTS

Steps:

• Preheat oven to 325 degrees.
• Cut a pocket into each chicken breast; salt and pepper to taste and set aside.
• Thoroughly drain and squeeze any liquid from thawed spinach.
• Combine thawed spinach, feta cheese, mayonnaise and garlic.
• Stuff spinach mixture into chicken breast pockets, dividing equally.
• Combine flour and paprika and lightly coat chicken breasts.
• Wrap two strips of bacon around each chicken piece and place on a rack in a baking dish.
• Bake uncovered for 1 hour or until chicken tests done.

CHICKEN BREASTS GRECIAN-STYLE

Steps:

• In a bowl, combine the spinach, feta cheese, mayonnaise and flour; set aside. Cut a 2-in.-deep pocket in the side of each chicken breast half. Lightly fill each pocket with spinach mixture. Sprinkle with pepper. , Wrap a strip of bacon around each piece of chicken; spoon 1 tablespoon of spinach mixture on top of each. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until juices run clear.

GRECIAN CHICKEN WITH VEGETABLES

Steps:

• Heat oven to 400°F.
• Combine potatoes and peppers in 13x9-inch baking dish. Add broth, 1/4 cup dressing and 2 Tbsp. lemon juice; toss to coat. Cover. Bake 40 min.
• Meanwhile, mix remaining dressing and lemon juice until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Remove chicken from marinade; discard marinade. Place chicken over vegetable mixture in baking dish; top with remaining ingredients. Bake, uncovered, 20 min. or until chicken is done (165ºF).

GRECIAN CHICKEN BREASTS

Steps:

• Preheat oven to 350F. cut a pocket into each chicken breast. Salt & pepper to taste; set aside.
• If using fresh spinach steam till wilted and squeeze out juices. With frozen defrost and squeeze out juices(do not cook frozen). Combine spinach, feta cheese, mayo and garlic. Stuff into chicken breasts.
• Combine flour and lightly coat stuffed chicken. Wrap 2 pieces of bacon around each and place on a baking rack in a baking dish. Bake uncovered for 1 hour or until chicken tests done.
• Note: may be prepared ahead. Cover well; refrigerate or freeze and bake later. If frozen, thaw in refrigerator before baking.

GRECIAN CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Place baking pan (no glassware) on stove top, heat slightly to melt enough of the shortening to cover bottom about 1/8" DO NOT CONTINUE TO HEAT PAN!
• Place chicken thighs side by side, skin side up in pan Brush top of each piece of chicken with some of the melted shortening Sprinkle a small amount of lemon juice over entire contents of pan Sprinkle a small amount of lemon pepper on top of each chicken piece Repeat same step again, but using the garlic salt Now cover each piece with small amount of oregano (amount used, depending on your taste) Place approx 1/8" pat of butter on each piece Bake uncovered in a 375 degree F oven for 45-50 minutes Remove pan from oven--turn on broiler--place in broiler and broil only long enough to make top of each piece be nice and crispy (this step is fairly fast, so do not leave chicken alone for very long--check frequently!) NOTE: I have found solid-Crisco shortening to give a much better taste to this recipe than most liquid veg oils NOTE: Using a skinless thigh (to reduce fat) will greatly degrade the final taste and results for this recipe.
• NOTE: Chicken legs may also be used in combination with the thighs for this recipe.