GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE
Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.
Provided by tcasa
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 2
Number Of Ingredients 15
Steps:
- Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
- Preheat the oven to 375 degrees F (190 degrees C).
- Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
- Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
- Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
- Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
- Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g
GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS
A warm evening, a glass of wine, and tender grilled chicken filled with herb-flecked cheese and olives--perfect.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
- Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 290, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
GREEK STUFFED CHICKEN BREASTS
Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.
Provided by Bibi
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
- Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
- Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
- Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
- Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g
GREEK STUFFED CHICKEN BREASTS
"After retiring to Tennessee, we missed the tastes of Chicago's Greektown," relates Beverly Hemmerich from Fairfield Glade. "Here's a version of a Greek-themed entree we often enjoyed."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, saute the onion, garlic and pepper flakes in 2 teaspoons oil until tender. Add spinach; cook and stir for 2 minutes or until heated through. Remove from the heat. Stir in cheeses., Cut a pocket in each chicken breast by slicing horizontally almost to the bone. Fill each pocket with 1/4 cup spinach mixture. Place chicken in a 13x9-in. baking dish. In a small bowl, whisk the lemon juice, basil, oregano, salt, garlic powder, pepper and remaining oil; brush over chicken. , Cover and bake at 400° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Remove skin before serving.
Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 490mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
GREEK YOGURT, SPINACH, AND FETA STUFFED CHICKEN RECIPE - (4/5)
Provided by á-166036
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. In a medium bowl, combine spinach, yogurt, feta cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Set aside. Slit chicken breasts at the wide end, inserting knife as far into the breasts as possible, creating a pocket for stuffing. Carefully stuff each breast with half of the spinach, yogurt and cheese mixture so that each breast is plump. Stop stuffing once the mixture begins to drip out of the slit end. Set aside any remaining spinach mixture. Lightly grease a baking sheet or shallow casserole dish with cooking spray. Place stuffed breasts in pan and brush each with olive oil, then season with remaining salt and pepper. If there is leftover spinach, yogurt and cheese mixture, spread it over the top of the breasts after they are brushed with oil and seasoned. Bake 45 to 50 minutes, or until the juices run clear. Let chicken stand for 5 to 15 minutes, then cut each breast into fourths. Enjoy.
GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS
A warm evening, a glass of wine, and tender grilled chicken filled with herb-flecked cheese and olives--perfect.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
- Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
- Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
- Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
GREEK STUFFED CHICKEN BREASTS
Though the name sounds dubious, I'm not expecting you to stuff a Greek into a chicken breast. This is from my stack of Taste of Home magazines - Light and Tasty, October/November 2005 issue. I've tweaked slightly to lower fat. Posted for Zaar World Tour II
Provided by SusieQusie
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
- In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
- In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
- Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
- Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
- Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
- Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).
GREEK STUFFED CHICKEN
Make and share this Greek Stuffed Chicken recipe from Food.com.
Provided by Lori Alcorn
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine spinach, feta cheese, cottage cheese, and the egg and mix well.
- Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
- Saute the chicken breasts in the butter until lightly browned on each side.
- Add any other spices you would like, I usually use salt, pepper and parsley.
- Bake in the oven at 350 degrees for 25 minutes.
Nutrition Facts : Calories 362.1, Fat 23.1, SaturatedFat 9.7, Cholesterol 170.9, Sodium 310.3, Carbohydrate 2.3, Fiber 1.2, Sugar 0.9, Protein 35.3
GREEK-STYLE STUFFED CHICKEN BREASTS
Explore the Mediterranean with Greek-Style Stuffed Chicken Breasts from My Food and Family. These Greek-style chicken breasts make a great entrée for a dinner party!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in shallow dish; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
- Heat oven to 375°F. Combine parsley and oregano. Mix cracker crumbs, garlic, 1/4 cup parsley mixture and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on rimmed baking sheet sprayed with cooking spray.
- Bake 25 min. or until chicken is done (165ºF). Meanwhile, combine cheese and remaining parsley mixture. About 5 min. before chicken is done, cook tomatoes in saucepan on medium heat until heated through, stirring occasionally.
- Drain tomatoes. Serve chicken topped with tomatoes and cheese mixture.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
LOW CARB GREEK STUFFED CHICKEN RECIPE
From Deliciously-Thin.com. This Greek Chicken Recipe is stuffed with spinach and feta cheese, and let me tell you, it was GOOD!
Provided by wngammill
Categories Chicken
Time 1h
Yield 6 Breasts, 6 serving(s)
Number Of Ingredients 7
Steps:
- Pound the chicken breasts with mallet until thin. Salt and pepper them.
- Mix the mayonnaise, garlic, spinach, and feta cheese together.
- Slice and stuff the breasts, holding them together with toothpicks.
- Sprinkle with paprika and wrap with 2 slices of bacon (optional.).
- Bake uncovered in a preheated 325 degree oven for 45 minutes or until done.
Nutrition Facts : Calories 448.1, Fat 28.8, SaturatedFat 10.8, Cholesterol 133.6, Sodium 717.3, Carbohydrate 8.8, Fiber 1.6, Sugar 3.3, Protein 38.1
GREEK CHICKEN STUFFED BELL PEPPERS
The quality of this dish is dependent upon the quality of the feta cheese. It's important to try to use sheep's milk feta cheese from President.
Provided by anniebell
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat the bottom of a casserole dish with olive oil. Halve and seed the bell peppers. put in a single layer, face up in the dish.
- Remove excess fat from the chicken thighs, and cut into 1 inch pieces. in a bowl, combine chicken pieces with lemon juice, spices, salt and black olives. place this mixture into the open peppers. Don't worry if some spills out.
- Sprinkle with crumbled feta cheese and bake, uncovered, for 1 hour at 400°F.
Nutrition Facts : Calories 365, Fat 26.2, SaturatedFat 11.1, Cholesterol 110.9, Sodium 982.2, Carbohydrate 9.8, Fiber 2.5, Sugar 5.3, Protein 23.2
GREEK CREAM CHEESE-STUFFED CHICKEN
A delicious creamy blend of Greek flavors rolled up in chicken. I just threw this together last night and it turned out amazing. I made 3 chicken breasts and still have a huge bowl of filling. I am going to try to make several other dishes with it. Tonight - stuffed burgers. Tomorrow - filling on rye bread topped with shrimp or cucumber as an appetizer. It might also be delicious with lamb, fish, or in a pita wrap with lettuce. Experiment with this filling because it is delicious all on its own. Serve with Greek salad or side dish of choice.
Provided by chikkin
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
- Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 355.7 calories, Carbohydrate 6.6 g, Cholesterol 128.2 mg, Fat 23.2 g, Fiber 1.3 g, Protein 30.4 g, SaturatedFat 12.1 g, Sodium 817.9 mg, Sugar 4 g
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