Chicken Feta Cheese And Sun Dried Tomato Wraps Food

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

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.

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

GREEK CHICKEN WITH TOMATOES AND FETA

Steps:

• Rinse the chicken breasts under cool water, pat dry and place in a shallow glass baking dish.
• Stir the lemon zest, juice, wine, oregano, salt and pepper together and pour over the chicken, rubbing it into all sides.
• Cover and marinate in the refrigerator for several hours or overnight. Bring to room temperature before cooking.
• Heat olive oil and butter in a large skillet, until butter melts and is sizzling. Remove the chicken breasts from the marinade, RESERVING the marinade to make the sauce. Brown the chicken in the hot skillet, turning only once, about 4 to 5 minutes per side, until lightly browned on both sides. Transfer to a platter, loosely cover and keep warm while you prepare the sauce.
• Add the onion and tomato to the pan you cooked the chicken in.Reduce the heat and cook, stirring frequently, 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minute, stirring constantly. Add the reserved marinade and bring to a boil. Reduce heat and simmer for 2 to 3 minutes until the liquid has reduced by half. Season with additional salt and pepper if desired.
• Return the chicken to the skillet with the sauce. Add the olives and basil and simmer on low for 5 to 8 minutes until the chicken is cooked through and feels firm to the touch.
• Transfer to a hot platter or individual plates. Spoon sauce over each breast and scatter with the feta cubes. Garnish with additional fresh basil and oregano leaves. Serve warm.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

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.

CHICKEN BREASTS STUFFED WITH FETA & SUN-DRIED TOMATOES

Steps:

• Soak sun-dried tomatoes in enough boiling water to just cover them.
• Set aside.
• Heat oil in nonstick skillet over medium high.
• Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
• Remove skillet from heat and transfer onions to small bowl.
• Drain tomatoes, discarding the soaking liquid or reserving it for another use.
• Add chopped tomatoes to onions and stir in basil and feta.
• Cut a horizontal slit in each chicken breast to form a pocket.
• Stuff each with 1/4 of cheese mixture.
• Return skillet to medium-high heat.
• Add the chicken breasts and saute for 6 minutes.
• Carefully turn them and cook another 6 minutes, or until chicken is cooked through.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

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.

SUN-DRIED TOMATO AND FETA-STUFFED CHICKEN BREASTS SBD

Steps:

• Heat the oven to 425.
• In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork.
• Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.
• In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from oven and serve warm.

GREEK CHICKEN WITH TOMATO-FETA CHEESE SAUCE

Steps:

• Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
• Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
• Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
• Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
• Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
• Transfer the chicken to a plate.
• Boil the sauce over high heat for about 5 minutes to thicken.
• Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
• Serve with hot cooked noodles.

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO

Steps:

• Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
• Put aside to cool.
• In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
• Toss until well mixed (this will be your "stuffing").
• Lay a flattened piece of chicken breast on a cutting board or your counter.
• Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
• Secure it with a toothpick or butcher string.
• Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
• Preheat oven to 350°F.
• Cook for about 35 minutes or until the internal temperature reaches 180°F.
• I guess you could try it on a grill, but I never attempted it yet!
• Garnish with chopped green onion and serve hot.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

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.

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

Steps:

• Pre-Heat oven to 180 degrees Celsius.
• Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.