CHICKEN BREASTS WITH FETA AND TOMATO
Make and share this Chicken Breasts With Feta and Tomato recipe from Food.com.
Provided by 2Bleu
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture.
- In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm.
- Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes.
- Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.
Nutrition Facts : Calories 265.5, Fat 10.3, SaturatedFat 3.9, Cholesterol 85.1, Sodium 851, Carbohydrate 10.6, Fiber 1.6, Sugar 2.9, Protein 31.6
GREEK CHICKEN WITH TOMATO, OLIVE, AND FETA TOPPING
Greek Chicken with Tomato, Olive, and Feta Topping is easy enough for a work-night meal, and this recipe has all those greek flavors you love.
Provided by Kalyn Denny
Categories Easy to Cook
Time 30m
Number Of Ingredients 9
Steps:
- Trim any visible fat or undesirable parts from each chicken breast, then score the top with small diagonal cuts that criss-cross, being careful not to cut too far into the chicken so you can still turn them when you cook.
- Mix together the olive oil, lemon juice, oregano, and minced garlic.
- Remove 1/4 cup of that mixture and set aside for the topping later.
- Put scored chicken pieces into a glass baking dish or a Ziploc bag and marinate in the refrigerator at least one hour or as long as all day.
- When you're ready to cook, take the chicken out of the fridge and let it come to room temperature while you cut up the olives and tomatoes.
- Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.
- Heat about 1 tsp. additional olive oil in a large heavy frying pan over medium-high heat. (I used a 12-inch cast-iron skillet (affiliate link) which is great for stovetop browning of meat.)
- Remove chicken from the marinade and arrange in frying pan so they aren't crowded, scored side down.
- Cook 3-4 minutes on the top side, or until nicely brown, then turn and cook another 3-4 minutes on the second side. Chicken should feel firm (but not hard) to the touch when it's done.
- Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn't use too much salt.)
- Arrange chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.
Nutrition Facts : Calories 552 calories, Carbohydrate 3.1 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 41 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 8 grams sugar, UnsaturatedFat 28 grams unsaturated fat
CHICKEN WITH OLIVES AND FETA CHEESE
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
- Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
- Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
FETA TOMATO OLIVE CHICKEN
Make and share this Feta Tomato Olive Chicken recipe from Food.com.
Provided by Marie
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper chicken and dredge in flour.
- Saute in salad oil over medium heat for about 3 minutes per side or until done.
- Remove from pan and set aside.
- Place olive oil in same pan and add garlic and onion and saute for 2 minutes.
- Add wine and tomatoes and cook for one minute.
- Add olives and cook for another minute.
- Add salt and pepper to taste.
- Remove pan from heat and add basil and feta cheese.
- Place chicken breasts on serving plates and top with tomato olive mixture.
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