CHICKEN WITH TOMATOES, FETA, AND MINT
This five-ingredient dinner is quick, easy, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Heat a grill or grill pan to high. Clean and lightly oil hot grill. Season chicken cutlets with salt and pepper. Grill chicken (in batches if necessary) until cooked through, 1 to 2 minutes per side, flipping once. Serve chicken with tomatoes, and topped with feta, mint leaves, and a drizzle of oil. Season to taste with salt and pepper.
Nutrition Facts : Calories 259 g, Fat 9 g, Fiber 1 g, Protein 38 g, SaturatedFat 4 g
CHICKEN W/CHERRY TOMATOES,OLIVES, FETA,& MINT
Make and share this Chicken W/Cherry Tomatoes,olives, Feta,& Mint recipe from Food.com.
Provided by Boo Chef in West Te
Categories Greek
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove chicken tenderloin- The chicken tenderloin is the small piece of meat attached to the underside of each breast half.
- Also remove any white or yellow fat.
- Put the flour in a shallow dish. Dry chicken with paper towels and season with salt and pepper. Dredge 1 chicken breast at a time in the flour, shaking off the excess.
- Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until well browned on one side, 6 to 8 minutes.
- Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.
- Add 2 more teaspoons of the oil (if needed) and the garlic to the skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in the tomatoes and olives, scraping up any browned bits. (If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.) Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
- Off the heat, stir in the remaining 2 tablespoons olive oil and pour the tomatoes over the chicken. Sprinkle with the feta and mint. Serve.
Nutrition Facts : Calories 381.8, Fat 20.3, SaturatedFat 4.8, Cholesterol 81.8, Sodium 396, Carbohydrate 17.2, Fiber 2, Sugar 2.6, Protein 31.9
CHICKEN WITH TOMATOES AND FETA
A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
- Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.
FETA, CHICKEN AND TOMATOES RECIPE
Enjoy the complexity of our Feta, Chicken and Tomatoes Recipe. Our Healthy Living Feta, Chicken and Tomatoes Recipe is full of Greek-style ingredients.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and onions; cover. Cook 10 to 14 min. or until chicken is done (165ºF), turning after 6 min. Remove chicken from skillet; cover to keep warm.
- Add tomatoes, dressing and lemons to onions in skillet; cook 4 min. or until heated through, stirring frequently.
- Return chicken to skillet. Spoon sauce over chicken. Cook 1 min. or until chicken is heated through; top with cheese.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
GREEK CHICKEN WITH TOMATOES AND FETA
The delicious combination of tomato, oregano and feta turn this simple chicken dish into something special. Plan ahead as it needs to marinate for several hours.
Provided by MarieRynr
Categories Chicken Breast
Time 4h35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 348.8, Fat 16.3, SaturatedFat 5.7, Cholesterol 89.5, Sodium 689.2, Carbohydrate 9.4, Fiber 1.9, Sugar 3.9, Protein 30.5
CHICKEN THIGHS WITH TOMATOES AND FETA
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Provided by Molly Baz
Categories Bon Appétit Dinner Poultry Chicken Tomato Feta Oregano Vinegar Cast Iron Soy Free Tree Nut Free Peanut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 8
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.
GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH
Categories Cheese Chicken Dairy Herb Olive Tomato Quick & Easy Low Cal Backyard BBQ Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.
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SAUTéED CHICKEN WITH TOMATOES, OLIVES, AND FETA RECIPE ...
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5/5 (2)Servings 6
- Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
- Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.
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From weightwatchers.com
Servings 4Total Time 24 minsCategory Dinner
- Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until browned, about 8 minutes. Transfer to plate.
- Add onion to skillet and cook, stirring occasionally, until it begins to soften, about 3 minutes. Stir in broth, tomatoes, and olives and bring to boil. Return chicken to skillet.
- Reduce heat to low and simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes. Remove skillet from heat and stir in basil.
MINTED COUSCOUS SALAD WITH TOMATOES AND FETA RECIPE ...
From mygourmetconnection.com
Cuisine MediterraneanCategory Side DishesServings 4Total Time 30 mins
- Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and sauté until softened, 1 minute.
- Add the couscous and stir to coat with the oil. Continue cooking, stirring frequently, until the garlic is fragrant and the couscous starts to develop a golden color.
- Stir in the chicken broth, cover and reduce the heat to medium-low. Simmer until all the broth is absorbed and the couscous is tender, 6 to 8 minutes.
MEDITERRANEAN FETA & MINT CHICKEN - NOSHIN' & NUM NUMS
From noshinandnumnums.com
Reviews 2Category Main DishesCuisine MediterraneanTotal Time 1 hr
- Place chicken thighs between two sheets of parchment paper and pound flat to an even thickness. Sprinkle with salt and pepper. Line one side with 4-5 mint leaves. Place hunk of feta cheese on top. Fold in half and secure with kitchen twine. Repeat to prepare all thighs.
- Place chicken packets in a shallow bowl. Drizzle with juice of 1/2 of a lemon and olive oil. Sprinkle spice blend over chicken thighs. Place in the refrigerator for 30 minutes to 1 hour.
- Heat a gas or charcoal grill to 400 degrees (F). Grill chicken thighs for about 20 minutes or until cooked through. Remove from grill. Drizzle with juice from the other half of the lemon. Serve immediately.
STUFFED ROASTED TOMATOES WITH FETA AND MINT - RECIPES & ME
From recipesandme.com
Cuisine GreekCategory VegetarianServings 5Total Time 40 mins
- Preheat the oven to 375 F. Halve the tomatoes and remove the seeds and wetness from the inside. Place the tomato halves cut-side, on a paper towel to drain, or over strainer to save.*
- In a bowl, mix together 2 Tbsp. of the olive oil, garlic, salt, and pepper. Gently toss the drained tomato halves in the oil mixture until nicely coated. Let them sit and “marinate” in this mixture for 15 minutes.
- Place the marinated tomato halves, open-side-up, on a parchment paper-lined or silicon baking sheet lined cookie sheet.
ONE-POT CHICKEN AND COUSCOUS WITH FETA - NICKY'S KITCHEN ...
From kitchensanctuary.com
4.6/5 (5)Calories 677 per servingCategory Dinner, Lunch
- Heat the oil in a large frying pan or cast iron pot. Season the chicken pieces with the salt and pepper, then place in the hot pan and brown the meat all over on a high heat (about 6-7 minutes).
- Turn the heat down to medium and add the onion to the pan with the chicken, cook for 3-4 minutes, stirring occasionally until the onion starts to soften.
- Add the garlic, cumin, paprika and celery salt and stir into the onions. Pour in the hot stock and bring to the boil, place a lid or some foil on the pan and simmer for 10 minutes.
- Take the lid off and take out the largest piece of chicken, make a cut into the fattest piece of the meat and check it's no longer pink inside. If it's still pink cook for a further 5 minutes and check again. Once cooked through, pour in half the lemon juice and add the chopped peppers to the pan. Pour the couscous into the stock - making sure it's all submerged and evenly distributed, then place the lid or foil back on and turn the heat down to very low. Cook for 5 minutes, then turn off the heat.
STUFFED CHICKEN WITH TOMATOES & FETA - THE GREEK FOODIE
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4.8/5 (13)Category Dinner, Main CourseCuisine GreekCalories 678 per serving
- Mix the chopped tomatoes, sun-dried tomatoes, feta cheese, garlic, 1 tablespoon oregano and 1 tablespoon olive oil.
GREEN BEAN SALAD WITH TOMATOES, FETA, AND MINT - FINE ...
From finefoodsblog.com
5/5 (2)Total Time 10 minsCategory SaladsCalories 179 per serving
- Cut green beans into 1-inch pieces, and slice tomatoes into halves or quarters, depending on size.
- To make the dressing, mix olive oil, vinegar and a pinch of kosher salt and cracked black pepper. (I like to put this in a small plastic container with a lid and just shake the dickens out of it to combine. But whisking works too.)
- Pour dressing over beans and toss to combine. Store in fridge for about 1/2 hour to let beans absorb the flavor of the dressing.
- Remove from fridge, add tomatoes, feta and mint and toss to combine. Garnish with fresh mint leaves and serve.
THIN SPAGHETTI WITH TOMATOES, KALAMATA OLIVES, FETA, AND MINT
From foodandwine.com
Servings 4Total Time 25 minsCategory Pasta + Noodles
- Stir together tomatoes, pasta, stock, 2 cups water, 1 teaspoon salt, and crushed red pepper in a large saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until pasta is slightly softened, about 5 minutes.
- Crush tomatoes in saucepan using the back of a spoon. Cook over medium-high, stirring occasionally, until pasta is al dente and liquid thickens and reduces slightly, about 6 minutes. (If needed, add additional water, 1 tablespoon at a time, until sauce reaches desired consistency.)
- Stir in olives, black pepper, and remaining 1/2 teaspoon salt. Divide pasta mixture evenly among 4 bowls. Sprinkle with feta, mint, and oregano; drizzle with oil.
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From foodal.com
Cuisine GreekTotal Time 1 hr 35 minsCategory ChickenCalories 1085 per serving
- In a large mixing bowl, whisk together 2 tablespoons of the lemon juice, the white wine, 6 tablespoons of the olive oil, the garlic, oregano, thyme, 2 tablespoons of the parsley, and 1 teaspoon each of salt and pepper. Add the chicken strips and toss to coat. Marinate for at least 1 hour, or overnight.
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GREEK SHRIMP WITH TOMATOES AND FETA RECIPE - RECIPES.NET
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- Add in onion and saute until tender, about 4 to 5 minutes. Add garlic and saute 30 seconds longer.
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