GREEK CHICKEN AND VEGETABLE SKILLET WITH OLIVES AND FETA
Steps:
- In a medium sized bowl add the seasoning for the Greek chicken and stir together until combined.
- Add in the cut up chicken and toss together until the chicken is completely coated in the mixture. Set aside.
- Cut up all of the vegetables then heat a 12 inch skillet over medium high heat.
- Spray the skillet with cooking oil, then add in the chicken. Cook the chicken for 4-6 minutes or until it's cooked through. Remove from the skillet onto a plate.
- Spray the skillet with more cooking oil then add in the onion and red bell pepper. Sauté for 2-3 minutes then add in the zucchini and tomatoes and cook another 2-3 minutes.
- Add the chicken back into the skillet along with the chopped artichoke hearts and kalamata olives. Stir everything until combined and warmed through.
- Squeeze the juice of half a lemon over the top and add in the feta cheese. Taste for seasoning then serve immediately.
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 243 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
FETA CHICKEN
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
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
ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA
Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
- Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.
COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Steps:
- For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
- For the chicken: Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
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.
AUTHENTIC BAKED FETA AND TOMATOES
For this delicious traditional Greek dish, feta and tomatoes along with a hot pepper are roasted until soft and melty.
Provided by OliveTomato.com
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven at 350 F (180 C)
- In medium sized baking dish spread the tomatoes.
- Drizzle 2 tablespoons over the tomatoes and toss.
- Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
- Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
- Remove from oven and smash the feta -tomato a bit before serving.
- Sprinkle with chopped mint before serving
TORTILLA PIZZAS WITH FETA CHEESE, TOMATOES, AND OLIVES
Provided by Food Network
Categories dessert
Time 30m
Yield Four 8inch pizzas
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.)
- In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately
FETA TOMATO OLIVE CHICKEN
Make and share this Feta Tomato Olive Chicken recipe from Food.com.
Provided by Marie
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper chicken and dredge in flour.
- Saute in salad oil over medium heat for about 3 minutes per side or until done.
- Remove from pan and set aside.
- Place olive oil in same pan and add garlic and onion and saute for 2 minutes.
- Add wine and tomatoes and cook for one minute.
- Add olives and cook for another minute.
- Add salt and pepper to taste.
- Remove pan from heat and add basil and feta cheese.
- Place chicken breasts on serving plates and top with tomato olive mixture.
ONE PAN GREEK CHICKEN WITH FETA AND OLIVES
One pan Greek chicken in a rich tomato sauce packed with onion and capsicums. Baked in the oven and then topped with crumbled feta, briny olives and fresh oregano. This Greek chicken dish is perfect for feeding your family. Add some buttered couscous, maybe a green salad and some bread and you have a Greek feast!!!!
Provided by Claire | Sprinkle and Sprouts
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 180°C/fan forced 160°C/Gas mark 6.
- Roughly chop the onion and capsicums.
- In a large shallow casserole dish (make sure it is hob and oven proof) heat the olive oil over a medium heat and add the onion and capsicum.
- Cook for 5 minutes until softened and starting to colour.
- Slice the garlic and add to the onion mixture.
- Stir in the Greek seasoning, add the can of tomatoes to the pan and then wash the can out with about 1/3 can of water.
- Stir to combine, and cook over a low heat until everything is simmering.
- Meanwhile lay the chicken thighs on a plate, drizzle over the olive oil and then rub in the remaining Greek seasoning.
- Once the tomatoes are simmering, add the chicken thighs in a single layer.
- Place a lid (or tinfoil) on your dish and cooking in the oven 30 minutes.
- Remove the lid and cook uncovered for an additional 10 minutes.
- Serve garnished with chopped oregano, olives and crumbled feta cheese.
Nutrition Facts : Calories 502 kcal, Carbohydrate 17 g, Protein 50 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 236 mg, Sodium 615 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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
ONE SKILLET GREEK CHICKEN AND ORZO WITH TOMATOES, FETA, AND TZATZIKI
A delicious, healthy one skillet style summer dinner!
Provided by Tieghan Gerard
Time 35m
Number Of Ingredients 16
Steps:
- 1. In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet. 2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes. 4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki.
Nutrition Facts : Calories 595 kcal, ServingSize 1 serving
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.
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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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- Preheat the oven to 180ºC/gas 4. Crumble the feta into large chunks, roughly chop some of the tomatoes, leaving the smaller ones whole, then destone the olives.
- Tear the sourdough into chunks, and pick the basil leaves.Combine the feta cheese, tomatoes, olives, sourdough and a splash of oil in a baking tray.
- Season, then pop it into the oven for 30 minutes, or until the tomatoes are tender and the feta is golden at the edges.
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- Marinade the chicken breast fillets in the olive oil, smoked paprika, garlic powder, salt and lemon juice for one hour.
- Toss the diced potatoes, shallots and garlic cloves through the olive oil, paprika and a pinch of sea salt. Transfer to the prepared tray, and bake in the hot oven for 30 minutes.
- Remove the tray from the oven, and add the marinated chicken, tomatoes, olives, feta cheese, and preserved lemon. Season with a small amount of sea salt, and black pepper.
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4.7/5 (7)Total Time 25 minsCategory Dinner / One Skillet MealCalories 199 per serving
- Place the flour in a shallow dish. Sprinkle the chicken cutlets lightly with some salt and pepper. Working with 1 cutlet at a time, and dredge chicken in flour, coating both sides evenly. Shake off excess flour.
- In a large, deep skillet, heat 1 tablespoon of olive oil with butter over medium heat. Add the chicken to the skillet and sauté the cutlets for about 3 to 4 minutes per side (depending on the thickness of cutlets), or until the chicken is golden brown and fully cooked.
- Remove and transfer cutlets to a nearby serving platter. Place a sheet of foil wrap over them to keep them warm.
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- Place lemon peel, garlic slices, and herbs (basil & oregano) on top of feta and olive & tomato mixture.
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- Mix the tomatoes, olive oil, garlic, shallot, thyme and half of the feta in the bottom of a 9 x 13 Pyrex baking dish or something similar.
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- 2 Heat 2 teaspoons of olive oil in a large non-stick frying pan. Cook onion, stirring, for about 5 minutes, or until softened. Add the tomatoes. Cook, stirring, for 5 minutes or until softened. Add the olives and the capers. Toss to combine. Season with cracked black pepper. Remove from heat.
- 3 Meanwhile, heat 1 tablespoon of olive oil in a medium non-stick frying pan over high heat. Cook the chicken for 4 minutes on each side, or until cooked through.
- 4 Meanwhile, place couscous in a medium heatproof bowl. Cover the couscous with 1 cup of boiling water, stir once, and cover bowl tightly with plastic wrap. Set aside for 5 minutes. Uncover and fluff the couscous with a fork. Stir in lemon zest and half of the juice.
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4.5/5 (7)Total Time 18 minsServings 4Calories 273 per serving
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