AEGEAN CHICKEN SALAD
A Greek-inspired version of basic chicken salad that is quick, healthy, and delicious! Serve it topped with tomatoes and a sprinkling of feta cheese, or on crackers as an appetizer.
Provided by Kelly
Categories Salad
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- Break up chicken in a large bowl using a fork. Stir in onion, lemon juice, yogurt, hummus, olives, red bell pepper, and dill. Sprinkle with feta cheese.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 7.2 g, Cholesterol 92.9 mg, Fat 19.4 g, Fiber 1.7 g, Protein 30.8 g, SaturatedFat 6.8 g, Sodium 1082 mg, Sugar 2.3 g
AEGEAN CHICKEN
A combination of chicken, mushrooms, artichokes, olives and tomatoes. Perfect served over pasta or rice.
Provided by KelBel
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut each chicken breast into 2 to 3 pieces. Pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drain the artichokes, reserving the marinade. Heat the reserved marinade and olive oil in a saute pan over medium heat. Brown the chicken lightly in the olive oil mixture in the pan. Spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. Add the butter to the reserved drippings. Heat until the butter melts. Stir in the mushrooms.
- Saute for 3 minutes. Remove the mushrooms to a bowl. Add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. Simmer for 10 minutes, stirring occasionally. Pour the tomato mixture over the chicken. Drizzle with the sherry.
- Bake at 350 degrees for 15 minutes.
- Add the artichokes and olives to the mushrooms and mix gently. Add the artichoke mixture to the chicken mixture and mix well. Bake for 10 minutes longer or until bubbly.
- Spoon over hot cooked pasta or rice.
- May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.
Nutrition Facts : Calories 420.5, Fat 18.1, SaturatedFat 5.5, Cholesterol 83.7, Sodium 1575.7, Carbohydrate 24.1, Fiber 5.9, Sugar 6.1, Protein 32.7
AFGHANI CHICKEN
Steps:
- Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
- Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.
AEGEAN CHICKEN SALAD
A Greek-inspired version of basic chicken salad that is quick, healthy, and delicious! Serve it topped with tomatoes and a sprinkling of feta cheese, or on crackers as an appetizer.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Break up chicken in a large bowl using a fork. Stir in onion, lemon juice, yogurt, hummus, olives, red bell pepper, and dill. Sprinkle with feta cheese.
Nutrition Facts : Calories 89.5, Fat 5.9, SaturatedFat 2.3, Cholesterol 11.1, Sodium 300.6, Carbohydrate 6.2, Fiber 2.1, Sugar 1.6, Protein 3.8
CHICKEN WITH GREEK-STYLE VEGETABLES
Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.
Provided by teenxxchef
Categories World Cuisine Recipes European Greek
Time 44m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
- Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
- Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
- Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
- Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 41.9 g, Cholesterol 64.6 mg, Fat 39.9 g, Fiber 5 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 385.8 mg, Sugar 7.6 g
CHICKEN ALGERIAN
Make and share this Chicken Algerian recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
- In a large skillet, melt butter and add chicken, brown on both sides.
- Remove from skillet; add broth.
- Over low heat, scrape particles from bottom of skillet then add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley.
- Return chicken to skillet; cover and simmer until tender, about 30 minutes.
Nutrition Facts : Calories 356.4, Fat 23.4, SaturatedFat 8.7, Cholesterol 100.3, Sodium 1393.8, Carbohydrate 13.3, Fiber 6, Sugar 6.1, Protein 24.1
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