Chicken With Feta Cheese Food

CHICKEN WITH FETA CHEESE

Steps:

• In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
• Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
• To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

FANTASTIC FETA CHICKEN

Steps:

• Arrange chicken in 13X9-inch baking dish.
• Drizzle with 1 tablespoon of the juice.
• Sprinkle with oregano and pepper.
• Top with cheese; drizzle with remaining 1 tablespoon juice.
• Bake at 350°F for 30 to 35 minutes or until cooked through.

FETA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
• Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
• Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

EASY FETA-CHICKEN BAKE

Steps:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Drizzle with 1 Tbsp. lemon juice. Season with black pepper. Top with cheese; drizzle with remaining lemon juice.
• Bake 35 to 40 min. or until chicken is done (165°F). Top with red peppers and parsley.

ROAST CHICKEN WITH PEPPERS & FETA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to make a dressing. Season. Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tbsp of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins.
• Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining oil and some seasoning. After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hr.
• Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest. Check the roasting tin, and if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint, feta, chickpeas and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.

CHICKEN AND FETA SAUSAGE

Steps:

• Combine the chicken, pork fatback, coriander, garlic, mint, lemon zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the feta, olive oil and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Drizzle the tomatoes with olive oil, sprinkle with parsley and season with salt and pepper. Serve the sausages with the tomato salad.

CHICKEN WITH FETA CHEESE

Steps:

• In a small bowl, combine feta and oregano.
• Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife.
• Stuff pockets with feta mixture; generously season both sides of chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat.
• Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
• Cover skillet, and continue cooking until chicken is opaque throughout, about 5 minutes more.
• Remove chicken to a platter, and keep warm.
• Add chicken stock to the pan, and cook, stirring up brown bits with a wooden spoon until reduced slightly.
• Add lemon juice and butter.
• Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened.
• Drizzle sauce over chicken and serve.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

CHICKEN THIGHS WITH TOMATOES AND FETA

Steps:

• Pat chicken thighs dry with paper towels; season all over with salt. Arrange skin side down in a cold large cast-iron skillet. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13-16 minutes. Using tongs, transfer chicken to a plate, arranging skin side up.
• Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8-10 minutes.
• Nestle chicken thighs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6-8 minutes. Remove from heat and let sit 5 minutes.
• Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little-and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.
• Serve with bread for sopping up any extra tomato sauce.

CHICKEN WITH OLIVES AND FETA CHEESE

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
• Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
• Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.

CAESAR CHICKEN WITH FETA

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on one side. Turn chicken; add tomato and salad dressing to skillet. Cook, covered, until a thermometer inserted in chicken reads 165°, 6-8 minutes. Sprinkle with cheese.

SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
• Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).