GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
GREEK CHICKEN WITH SAUTED BABY SPINACH SPRINKLED WITH FETA CHEESE
This was served at my daughters wedding rehersal dinner. Several tries to get it the way I thought it should taste. It is now my 4 year olds favorite. She likes to pick out the capers and olives. Serve with favorite brown rice.
Provided by Leilani Waller
Categories Chicken
Time 40m
Number Of Ingredients 12
Steps:
- 1. In large saute pan use 2 tablespoons of olive oil on med high heat. Lightly salt and pepper chicken. Brown chicken breast 3 minutes on each side and remove from pan (Light on salt the olives are quite salty)
- 2. add additional 2 tablespoons olive oil and saute onions until soft add in 4 cloves of garlic and saute additional 2 minutes
- 3. add white wine to deglaze pan and simmer for 3 or 4 minutes
- 4. Add in diced tomatos stir to combine and place chicken back in the pan on top of other ingredients. Cover and simmer on Medium heat for 20 to 25 minutes depending on the thickness of the chicken
- 5. Add in capers and sliced olives and heat through.
- 6. While dish is heating through in a saute pan heat 2 tablespoons of olive oil and add fresh baby spinach to the pan. Saute down until wilted and in garlic saute an addition minute or two and sprinkle with feta cheese to serve.
- 7. While Chicken is resting cook boil in bag brown rice as side dish
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
SPINACH AND FETA STUFFED CHICKEN
This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.
Provided by Amber Dawn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
- Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Set aside.
- Divide spinach mixture between chicken breasts.
- Roll up and secure with toothpicks.
- Sprinkle with remaining salt and pepper.
- In same skillet, heat remaining oil over medium-high heat.
- Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
- Remove toothpicks.
Nutrition Facts : Calories 212.3, Fat 8.6, SaturatedFat 2.6, Cholesterol 81, Sodium 875, Carbohydrate 5.8, Fiber 2.2, Sugar 1.9, Protein 27.8
SPINACH WRAPPED CHICKEN WITH LEMON RISOTTO AND FETA CHEESE SALSA VERDE
Provided by Russell Jackson, Food Network Star Season 9 Finalist
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the vermouth onion broth: Sear the onions in a large pot over medium-high heat. Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes. Hold hot for the chicken.
- For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves. Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row. Carefully roll the chicken in the spinach by folding over the plastic wrap. Roll tightly and fold under, sealing the plastic wrap around the chicken. Repeat for all chicken breasts. When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes. Add the lemon juice and reserve.
- For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil. Pulse until rough puree ¿ do not over blend. Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well. Season with salt and allow to meld for 15 minutes. Adjust seasonings with lemon juice and zest.
- For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent. Add in the arborio rice and saute for a couple minutes. Add in a couple of cups of wine and stir frequently. Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through. Keep adding stock as the liquid is absorbed.
- When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency. Season with salt.
- Remove the plastic wrap from the chicken and slice to serve.
- Plate and eat me fast!
GREEK CHICKEN SOUP WITH FETA CHEESE
Make and share this Greek Chicken Soup With Feta Cheese recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
- Add Sambuca and lemon juice and saute 5 minutes.
- Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
- Add cooked rice.
- Before serving, sprinkle each serving with about 1 tablespoon cheese.
Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 4.1, Cholesterol 38.9, Sodium 972, Carbohydrate 15.9, Fiber 2.4, Sugar 3.5, Protein 18.2
GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
SPINACH & FETA STUFFED CHICKEN
This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 308 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium
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