CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS
The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!
Provided by SMPETER
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
- Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
- Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
- Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g
SPINACH TOMATO FETA STUFFED CHICKEN BREAST
Steps:
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
- Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
- In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
- Mix well and set aside.
- Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
- Heat a large, oven-safe or cast iron skillet over medium heat.
- Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
- Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
- Remove from oven and tent with foil for 5 minutes before eating.
- Remove toothpicks and eat right away.
Nutrition Facts : ServingSize 1 stuffed breast, Calories 407 kcal, Carbohydrate 7 g, Protein 44.5 g, Fat 22 g, SaturatedFat 6.5 g, Cholesterol 148 mg, Sodium 830 mg, Fiber 1.5 g, Sugar 3.5 g
SHANNON'S CHICKEN FETA SPINACH TOMATO WRAPS
I ate the salad portion of this last night without chicken and decided it would make a wonderful wrap with chicken added. It is delicious and I hope you'll give it a try.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 13m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Saute the chicken in a large nonstick skillet with the spices spinkled over it until white on the inside and golden on the outside.
- Set aside to cool.
- Divide into 3 equal portions.
- Layer each wrap with 1/3 of spinach, tomato slices, mushrooms, chicken and lastly the feta.
- Top with 2 tablespoons of dressing drizzled over all and season to taste with salt and pepper.
- Roll each wrap up and slice in half.
- Enjoy!
Nutrition Facts : Calories 137.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 47.6, Sodium 289.3, Carbohydrate 10.9, Fiber 1.4, Sugar 3.2, Protein 19.6
CHICKEN PASTA - SHANNON STYLE
Everyone I make this for just raves about it. My boyfriend even eats it cold the next day and says it is even better than the night before!
Provided by SPHIPPS44
Categories Chicken Breasts
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil, and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain.
- Heat 3 tablespoons olive oil in a skillet over medium heat. Whisk together the egg and water in a bowl. Place bread crumbs in a separate bowl. Dip chicken pieces first into the egg mixture, then into the bread crumbs to coat. Place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. Drain on paper towels.
- Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. Cook and stir until vegetables are tender.
- In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 57.8 g, Cholesterol 62.3 mg, Fat 23.8 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 4.2 g, Sodium 564.6 mg, Sugar 3.1 g
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