Greek Chicken With Capers Raisins And Feta Food

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Steps:

• Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
• Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
• Heat oil in a large nonstick fry pan over medium high heat.
• Add chicken and cook for 4 minutes on each side.
• Remove chicken from pan, keep warm.
• Add onions to pan, sauté 2 minutes.
• Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
• Return chicken to pan.
• Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
• Place chicken on individual plates and keep warm.
• Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
• Garnish with lemon slices if desired.

SLOW-SIMMERED CHICKEN WITH RAISINS, CAPERS AND BASIL

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
• Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 cup sauce over each serving; top with 1 tablespoon cheese. Garnish with lemon slices, if desired.

GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS

Steps:

• Set oven to 375 degrees F.
• Grease a large roasting pan (large enough to hold the chicken).
• Rub the chopped garlic into the chicken and season with salt and pepper.
• Place the chicken into the pan along with the potatoes, onions and capers.
• Pour the broth over.
• In a small bowl whisk together oil, lemon juice, oregano and rosemary.
• Pour evenly over the chicken and potatoes.
• Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
• *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
• Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 cup sauce over each serving; top with 1 tablespoon cheese. Garnish with lemon slices, if desired.