Feta Chicken Food

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.

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.

GREEK FETA CHICKEN

Steps:

• Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken.
• Seal bag and shake until chicken in well coated.
• Marinate chicken in refrigerator for about 30 minutes.
• Remove chicken from mariinade, reserving marinade.
• Place chicken on a rack in a broiler pan coated with cooking spray.
• Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes.
• Turn chicken; spoon reserved marinade over chicken and top with feta cheese.
• Broil 7 minutes or until done.
• Sprinkle with parsley.

FETA CHEESE WAFFLES

Steps:

• Preheat a shallow waffle iron to its highest setting. Spray the iron on the top and bottom with cooking spray. Place the block of feta in the center of the waffle iron, then press until the feta melts and the waffle iron closes. Allow to cook until golden brown and crisp, 3 to 5 minutes. Mix together the tomatoes, olive oil, olives, parsley, oregano, garlic and lemon zest and pour into a food processor. Briefly pulse until the mixture looks coarse. Taste and season to your liking. Remember, feta is salty; do not over season with salt. Remove the feta waffle from the waffle iron and cut into 8 wedges. Place on a platter and serve with the tomato mixture.

FETAFIRE CHICKEN

Steps:

• For the marinade and the chicken: Whisk together in a large bowl the olive oil, vegetable oil, lemon juice, oregano, salt, garlic powder, onion powder and black pepper. Transfer the marinade to a large container with a tight-fitting lid or a large resealable plastic bag. Add the chicken and turn to coat evenly in the marinade. Refrigerate for at least 2 hours but no more than 3 hours.
• Meanwhile, for the Fetafire: Put the feta in a large bowl.
• Add the roasted red pepper, green bell pepper and onion purees to a food processor. Add the cayenne pepper and process until blended and smooth. Add this spicy onion-pepper mixture to the feta along with the mayonnaise and olive oil and mix thoroughly with a spatula. (The mixture should have an orange color.) Refrigerate the mixture until ready to use.
• Cook the chicken: For grilling, lightly coat grill grates with oil and preheat the grill to medium-high (400 degrees F). Remove the chicken from the marinade and allow excess to drip off, transfer to the grill and cook until nicely marked and the internal temperature of the chicken is 165 degrees F, about 5 minutes per side. For baking, preheat the oven to 375 degrees F and transfer the drained chicken breasts to a lightly oiled baking sheet and bake until the internal temperature of the chicken is 165 degrees F, about 20 minutes. Allow the chicken to cool and then cut into 1-inch cubes.
• Cook and assemble: Add 2 tablespoons of the Fetafire to a large skillet over medium heat. Add about 1 cup of the chicken cubes and toss constantly to heat through, about 2 minutes. Serve the Fetafire chicken on top of a warmed pita and top with shredded lettuce and diced tomato. Repeat with the remaining Fetafire sauce, chicken cubes, pita, lettuce and tomatoes.

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.

FETA-BRINED ROAST CHICKEN

Steps:

• The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.
• Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.
• In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together.
• Heat oven to 450 degrees. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes.
• Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

SPINACH & FETA STUFFED CHICKEN

Steps:

• Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
• Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

LEMON FETA CHICKEN

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°.

FETA, CHICKEN AND TOMATOES RECIPE

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.

GREEK FETA CHICKEN

Steps:

• In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

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.