Best Greek Island Chicken Recipes

GREEK ISLAND CHICKEN SHISH KEBABS

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES

Steps:

• Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
• Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
• Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
• Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
• Reduce the heat to low, cover and cook for 15 minutes.
• Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
• Sprinkle with the cheese and serve over rice with the lemon wedges.

GREEK ISLAND CHICKEN

Steps:

• Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
• Remove from skillet, and set aside.
• Add onion and red pepper to skillet and saute for one minute.
• Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
• Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
• Mix well.
• Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
• Lay the lemon slices on top of the other vegetables around the skillet.
• Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
• Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
• If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
• Spoon sauce and vegetables over chicken, garnish with parsley and serve.

GREEK ISLAND SALAD WITH CHICKEN & AVOCADO

Steps:

• Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
• Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don't break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top, and serve with pitta bread if you wish.

GREEK ISLAND CHICKEN (D) RECIPE

Steps:

• Warm oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side, or until browned. Remove to a plate. Reduce heat to medium and add onion and garlic to the same skillet. Cook 5 minutes or until onion is tender. Stir in mushrooms. Cook 10 minutes, or until mushrooms render their juices. Add wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon, and chicken. Reduce heat to low, cover, and cook 15 minutes. Uncover and cook 5 minutes or until sauce thickens slightly and a thermometer inserted in thickest portion registers 160F and juices run clear. Sprinkle with cheese. Serve with lemon for squeezing. WW 8pts

GREEK ISLAND CHICKEN SALTIMBOCCA

Steps:

• 1. Preheat oven to 350F. Start by taking your chicken breasts and fillet in half. Set aside. Meanwhile prepare your sundried tomato red pepper sauce. In a small saucepan, re-hydrate your tomatoes by boiling them for a few minutes till nice and plump. Take out and throw directly in the food processor, reserve a few tbls of the water. To the processor, add the peppers, garlic, oil, salt & pepper and water. Pulse till all ingredients are smooth. In a bowl add the mayonnaise and sour cream, add the red pepper sauce and mix till thoroughly incorporated. Chill till ready to use.
• 2. On a flat surface, add your chicken breasts and season w/ a pinch of salt & pepper. Lay on the cheese. Set aside.
• 3. In a saute pan, add the diced sausage on medium and start to saute. Once the sausage starts to pop, add the crushed garlic, saute for a 1 minute more. Add the water and saute for another minute or so till the water is almost gone. Turn off heat, add the bread crumbs pinch of salt & pepper and the fresh herbs.
• 4. Spread 1 - 1-1/2 Tbls of filling onto the chicken. Roll the chicken breast jelly roll style and secure the end with a toothpick(s). Set aside and continue with the rest of the chicken
• 5. In a saute pan, add 3 Tbls of olive oil and heat pan. Once hot, add your chicken seam side down and saute on all sides till nicely brown. Place the chicken in the oven and bake 20-25 minutes till baked thru, remove. (I used an oven proof saute pan, but if you need to transfer to another pan, please pour the juices from the saute pan over the chicken to bake, the flavor is amazing).
• 6. In a bowl, add your arugula greens. Add the balsamic, oil and pinch of salt. Toss till thoroughly incorporated. Add the arugula greens to your plate. Drizzle with a few tsps of sundried tomato sauce over the greens.
• 7. Add your chicken over the greens and drizzle w/ the sundried tomato sauce. I served this dish with pan seared potatoes, but whatever side you want is fine. Enjoy!!