Chicken Breasts Ala Grecque Food

GREEK STYLE GARLIC CHICKEN BREAST

Steps:

• Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
• Preheat grill for medium heat, and lightly oil grate.
• Cook chicken on grill until meat is no longer pink and juices run clear.

GRECIAN CHICKEN

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

CHICKEN A LA CREME

Steps:

• Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

GREEK CHICKEN

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

CHICKEN A LA GREQUE

Steps:

• Preheat oven to 400°F
• Combine oregano, salt and pepper in a small dish.
• Rub seasonings into chicken.
• Arrange in large baking dish.
• Blend together olive oil and lemon juice.
• Pour mixture over chicken pieces.
• Bake 40 minutes, or until tender.

CHICKEN BREASTS ALA GRECQUE

Steps:

• Heat a medium nonstick skillet until very hot, then reduce heat to medium.
• Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
• Add the minced garlic and stir.
• Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
• Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
• Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
• Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
• Stir this into the pan, along with the yogurt and stir to mix well.
• Season with salt and freshly ground pepper.

VEGETABLES A LA GRECQUE

Steps:

• Warm the oil in a large saucepan over moderate heat; add the fennel and onion.
• Cover and cook for 5 minutes.
• Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
• In a separate pan steam the cauliflowers and green beans until just tender.
• Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes.
• Stir in the cauliflowers and green beans, and season with salt and black pepper.
• Remove from the heat and set aside.
• Sprinkle with parsley and serve warm or cool.

BREASTS OF CHICKEN ALLA FRANCESE

Steps:

• Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a flat mallet or meat pounder. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess.
• Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken breasts in egg mixture to coat well on both sides. Remove excess egg mixture.
• Heat oil in a nonstick skillet large enough to hold pieces in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate and add butter and lemon juice to skillet. Cook and blend well very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley.

ROSEMARY CHICKEN WITH BROCCOLI AND POTATOES

Steps:

• In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
• Drain well and set aside.
• Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
• Dredge the chicken in the flour mixture, shaking off the excess.
• Set aside.
• In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
• Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
• Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
• Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
• Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
• Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
• Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).

POULET A LA GRECQUE

Steps:

• Season flour with salt and pepper; coat chicken pieces with seasoned flour.
• Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
• Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

VEGETABLES A LA GRECQUE

Steps:

• Prepare vegetables: In colander, under cold running water, wash green beans; drain well. Cut off ends, leaving beans whole. Set aside. Wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.
• Trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. With sharp knife, cut in half lengthwise. Wash under cold running water to remove any sand. Wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.
• Wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.
• Prepare cooking liquid: In large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. Over medium heat, bring to boiling. Add the leeks; simmer, covered, until tender - about 5 minutes. With slotted spoon, remove leeks to shallow dish. Return liquid to boiling. Add carrots; simmer, covered, 10 minutes or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
• Add green beans; simmer, covered, 7 minutes, or until tender. With slotted spoon, remove beans to shallow dish. Return liquid to boiling. Add zucchini; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
• Add mushrooms; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to dish. Arrange vegetables in serving dish.
• Reduce liquid to 2/3 cup; spoon over vegetables. Sprinkle with parsley. Serve hot as side dish or chilled as appetizer.

SALADE A LA GRECQUE WITH GRILLED CHICKEN

Steps:

• Brush chicken with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill, turning once until cooked, about 12 minutes total. Set aside to cool.
• In a small bowl, whisk together lemon juice, vinegar, oregano garlic, olive oil, and salt and pepper to taste; set aside.
• Place the lettuce, cucumbers, tomatoes, red pepper, onion, parsley, and mint in a large bowl; add 1/2 cup dressing, toss to coat and season to taste with salt and pepper.
• Divide salad and mound on four individual dinner plates or wide shallow bowls; sprinkle with olives and feta. Slice chicken crosswise into 1/2-inch-wide strips and fan out on top of individual salads. Place lemon wedge on each plate and serve immediately.