Feta Chicken With Fresh Oregano Food

EASY FETA-CHICKEN BAKE

Easy Feta-Chicken Bake image

10 minutes are all you need to prep a lively Greek-inspired baked chicken dish with peppers, parsley and feta cheese.

Provided by My Food and Family

Categories Chicken

Time 50m

Yield Makes 6 servings.

Number Of Ingredients 6

Ingredients

6 boneless skinless chicken breasts (1-1/2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red peppers
1/4 cup finely chopped fresh parsley

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.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA

Greek Chicken With Onions, Oregano, Olives and Feta image

This is delicious and easy to make. I printed this from a website a while back, so I'm not sure who to credit, but they deserve it!

Provided by MilanzMom

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1/3 cup flour, seasoned with
salt and pepper
1 whole chicken, cut into 8 parts (3-4 pounds)
2 large yellow onions, cut into large chunks
3 garlic cloves, finely chopped
1 cup chicken broth
2 lemons, zest of, grated
4 tablespoons fresh lemon juice
1 (28 ounce) can of chopped tomatoes with juice
2 teaspoons fresh oregano, chopped
1/2 cup kalamata olive, pitted
1/2 cup feta cheese, crumbled
kosher salt
pepper

Steps:

In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
Add the garlic and cook for 30 seconds.
Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired.
Serve in the pot or in a shallow bowl with the crumbled feta on top.
Serve with orzo, rice or country bread.

Nutrition Facts : Calories 793.2, Fat 51.5, SaturatedFat 14.6, Cholesterol 189.2, Sodium 1141.5, Carbohydrate 32.7, Fiber 5.1, Sugar 12, Protein 50.4

FETA CHICKEN

Feta Chicken image

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Provided by Debbie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 3

Ingredients

6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
¼ cup Italian-style dry bread crumbs, divided

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.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 4.6 g, Cholesterol 93.7 mg, Fat 7.8 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 4.7 g, Sodium 481 mg, Sugar 1.4 g

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES

Slow-Roasted Oregano Chicken With Buttered Tomatoes image

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.

Provided by Alison Roman

Categories dinner, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 1/2 pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Steps:

Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

LEMON FETA CHICKEN

Lemon Feta Chicken image

This bright, Greek-inspired chicken has only five ingredients-it's a busy-day lifesaver! My husband and I prepare the dish often, and it's a hit every time. -Ann Cain, Morrill, Nebraska

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2 to 3 tablespoons lemon juice
1/4 cup crumbled feta cheese
1 teaspoon dried oregano
1/4 to 1/2 teaspoon pepper

Steps:

Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN AND FETA BURGERS

Chicken and Feta Burgers image

These Mediterranean-inspired chicken patties are a light contrast to your beef burgers and complement any backyard get-together. If you use all-breast meat, add some olive oil to the meat mixture so they don't dry out. You could also use 2 tablespoons chopped Kalamata olives instead of the tapenade. Use tzatziki sauce on top to stay with the Mediterranean flavors or use a sesame dressing with shredded lettuce for an Asian taste.

Provided by Jeanette

Categories Meat and Poultry Recipes Chicken

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ pounds ground chicken
3 tablespoons chopped fresh oregano
1 tablespoon Kalamata-olive tapenade
2 ounces crumbled feta cheese
1 ½ tablespoons crushed garlic
¼ teaspoon kosher salt
⅛ tablespoon coarse-ground black pepper

Steps:

Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.9 g, Cholesterol 116.5 mg, Fat 9.1 g, Fiber 0.1 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 401.2 mg, Sugar 0.6 g

FANTASTIC FETA CHICKEN

Fantastic Feta Chicken image

Make and share this Fantastic Feta Chicken recipe from Food.com.

Provided by Lorac

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken breast halves (about 2 pounds)
2 tablespoons lemon juice, divided
2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon fresh ground pepper
1 (4 ounce) package crumbled feta cheese

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.

GREEK CHICKEN BURGERS WITH FETA

Greek Chicken Burgers with Feta image

These Greek-style chicken burgers surprise with a feta cheese filling.

Provided by DCKatie

Categories World Cuisine Recipes European Greek

Time 25m

Yield 5

Number Of Ingredients 9

Ingredients

1 pound ground chicken
½ cup dry bread crumbs
1 egg
1 tablespoon lemon juice
2 tablespoons chopped sun-dried tomatoes
1 tablespoon chopped fresh basil
3 teaspoons chopped fresh oregano
salt and pepper to taste
2 ounces crumbled feta cheese

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 5 patties. Divide the feta cheese between the 5 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center.
Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

Nutrition Facts : Calories 192 calories, Carbohydrate 9.5 g, Cholesterol 100 mg, Fat 5.2 g, Fiber 0.7 g, Protein 25.5 g, SaturatedFat 2.4 g, Sodium 307.2 mg, Sugar 1.8 g