Chicken Breasts Grecian Style Food

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.

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.

EASY GREEK CHICKEN

Steps:

• Cut the chicken breast into 1-2" chunks. Place them in an airtight container and add the greek seasoning, lemon juice, and 1 tbsp of olive oil. Mix to evenly coat chicken and let rest in the refrigerator for 15 minutes.
• Heat the remaining oil in a large skillet over high heat. Add the chicken spreading in a single layer. Let it cook without stirring for 3-5 minutes or until it gets a nice brown sear on the side touching the pan. Flip the chicken over and cook an additional 2-4 minutes or until the chicken is cooked through (165˚F internal temp.)
• Serve hot and enjoy!

GREEK GRILLED CHICKEN BREASTS

Steps:

• Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
• Pierce chicken with fork several times and sprinkle with salt and pepper.
• Add to bag and coat with dressing, marinate 20 minutes.
• Remove chicken from bag.
• Grill or broil 6 minutes per side.
• Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

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.

GREEK-STYLE STUFFED CHICKEN BREASTS

Steps:

• Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in shallow dish; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
• Heat oven to 375°F. Combine parsley and oregano. Mix cracker crumbs, garlic, 1/4 cup parsley mixture and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until chicken is done (165ºF). Meanwhile, combine cheese and remaining parsley mixture. About 5 min. before chicken is done, cook tomatoes in saucepan on medium heat until heated through, stirring occasionally.
• Drain tomatoes. Serve chicken topped with tomatoes and cheese mixture.

THE BEST GREEK CHICKEN MARINADE

Steps:

• Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper) to a large shallow mixing bowl. Mix well to combine.
• Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
• Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
• Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
• Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving. Enjoy!

NINJA FOODI GREEK CHICKEN AND VEGGIES

Steps:

• Cut the onion and bell pepper into 1" pieces and place in a large bowl with the tomatoes. Toss the veggies with the 1 Tbsp of olive oil and spices before placing in the air fryer basket. Air fry for 10 minutes at 400ºF.
• In the same bowl, add the diced chicken, remaining olive oil, Greek seasoning, and black pepper. Stir to fully coat the chicken.
• After the veggies have cooked for 10 minutes, transfer to a clean bowl. Set aside.
• Add the chicken to the air fryer basket and cook for 8 minutes at 400ºF.
• After the chicken is cooked, add the veggies back to the basket and use the Foodi's broil function for 6-8 minutes or until the onion/peppers begin to slightly char and the tomatoes begin to wrinkle.
• Serve with kalamata olives, crumbled feta cheese, parsley, rice, and lemon juice, if desired. (Not included in nutrition facts.)

GRECIAN CHICKEN BREASTS

Steps:

• Preheat oven to 325 degrees.
• Cut a pocket into each chicken breast; salt and pepper to taste and set aside.
• Thoroughly drain and squeeze any liquid from thawed spinach.
• Combine thawed spinach, feta cheese, mayonnaise and garlic.
• Stuff spinach mixture into chicken breast pockets, dividing equally.
• Combine flour and paprika and lightly coat chicken breasts.
• Wrap two strips of bacon around each chicken piece and place on a rack in a baking dish.
• Bake uncovered for 1 hour or until chicken tests done.

SLOW COOKER GREEK CHICKEN

Steps:

• Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn't large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
• Arrange the peppers, olives, and onions around the chicken (do not place on top).
• In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.

THE BEST GREEK CHICKEN MARINADE

Steps:

• Place the chicken pieces in a freezer bag or a bowl and set aside.
• Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

GREEK CHICKEN BREASTS

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until blended. Reserve 1/4 cup; refrigerate until ready to use. Add chicken to remaining yogurt mixture; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet sprayed with cooking spray.
• Bake 20 min. or until chicken is done (165ºF), brushing with reserved yogurt mixture for the last 5 min.

GREEK STYLE BROILED CHICKEN BREASTS

Steps:

• 1. In a shallow dish, mix together oil, lemon juice, marjoram and thyme.
• 2. Prick chicken flesh with a fork. Turn chicken to coat with the marinade. Cover dish and marinade in refrigerator up to 8 hours.
• 3. Preheat broiler. Remove chicken from marinade and place, skin side down, on broiler pan. Brush with marinade and broil 8-10 minutes, basting occasionally. Turn chicken and broil an additional 8-10 minutes. or until golden-brown and cooked through.
• 4. Stir pan juices into the cooked warm rice, garnish with thyme, marjoram and lemon peel.

GRECIAN CHICKEN BREASTS

Steps:

• Preheat oven to 350F. cut a pocket into each chicken breast. Salt & pepper to taste; set aside.
• If using fresh spinach steam till wilted and squeeze out juices. With frozen defrost and squeeze out juices(do not cook frozen). Combine spinach, feta cheese, mayo and garlic. Stuff into chicken breasts.
• Combine flour and lightly coat stuffed chicken. Wrap 2 pieces of bacon around each and place on a baking rack in a baking dish. Bake uncovered for 1 hour or until chicken tests done.
• Note: may be prepared ahead. Cover well; refrigerate or freeze and bake later. If frozen, thaw in refrigerator before baking.

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper.Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through. Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley. Serve immediately with a side salad, or over pasta, with marinara spooned over the top.(Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)