Athenian Chicken Grilled Cheese Sandwiches Food

ATHENIAN CHICKEN: INSPIRED BY THE FLAVORS OF GREECE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F.
• Pound chicken breasts flat*-they should uniformly be about 3/8-inch thick.
• Combine 3 tablespoons of minced herbs with garlic and 1/3 of the cheese.
• Lay out breasts with what was the skin-side down, lightly season breasts with salt and pepper then spread half of cheese/herb mixture on each breast, roll up, and either tie with twine or pin with toothpicks.
• Heat oil in a medium cast-iron skillet over medium-high heat, then, treating the breasts as though they're 3-sided, brown on 2 sides-about 3 minutes per side. Turn unbrowned side down and place skillet in the oven on the middle rack and cook for another 6 to 8 minutes.
• Remove skillet from oven and place breasts on a plate and tent with foil.
• Being very careful of the hot handle, add wine to the cast-iron skillet over medium heat and scrape up browned bits. Reducing wine by about half.
• Add half and half and bring to a simmer. Add remaining herbs (reserving a couple of pinches for a final garnish), feta, white pepper to taste, and lemon juice. Cook for about 30 seconds.
• Plate chicken breasts, removing twine or toothpicks, pour the sauce over them and sprinkle with a final pinch of herbs. (For a colorful and nutrient-rich meal, you might want to serve this with roasted cherry tomatoes, microgreens, fresh peas, and either orzo , couscous or rice.)
• Serve and enjoy.

ATHENIAN CHICKEN GRILLED CHEESE SANDWICHES

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in 1 tablespoon oil over medium heat until meat is no longer pink. Set aside and keep warm., In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil., Using a large cast-iron skillet or electric griddle over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.

EASY GREEK CHICKEN SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through., Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.

CHICKEN & CARAMELIZED ONION GRILLED CHEESE

Steps:

• In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.

CHEESY CHICKEN SUBS

Steps:

• Place chicken in a large bowl; sprinkle with salad dressing mix. In a large skillet, saute mushrooms and onion in oil for 3 minutes. Add chicken; saute for 6 minutes or until chicken is no longer pink., Spoon mixture onto bun bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops.

GREEK GRILLED CHEESE SANDWICH

Steps:

• Cut four 1/2-inch-thick slices from middle of loaf and brush both sides of each slice with some oil.
• Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices.
• Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano, pepper, and salt.
• In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.

GREEK GRILLED CHEESE SANDWICH

Steps:

• Evenly distribute all ingredients on two pitas, top with remaining two.
• Heat skillet over medium-low heat.
• Cook sandwiches approximately 5 minutes on each side or until pitas are crispy and feta is starting to melt.
• Cut each sandwich in half.

CHICKEN ATHENA

Steps:

• Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°.

GREEK CHICKEN SANDWICHES

Steps:

• In a large skillet over medium heat, cook chicken and garlic powder in oil until chicken juices run clear; drain. , Stir in the salad dressing, cheese and olives. Cook and stir until heated through. Serve on rolls with lettuce, tomato and onion.

GRILLED CHEESE SANDWICH

Steps:

• Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.