GREEK GARLIC CHICKEN
Lively flavors of the Greek Isles come through in this mouthwatering chicken entree. I created this dish so my husband and I could have a nice dinner after a busy day out and about. -Margee Berry, Trout Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces., In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.
Nutrition Facts : Calories 475 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 683mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 44g protein.
GREEK STYLE GARLIC CHICKEN BREAST
This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.
Provided by Michael
Categories World Cuisine Recipes European Greek
Time P1DT35m
Yield 4
Number Of Ingredients 7
Steps:
- Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken on grill until meat is no longer pink and juices run clear.
Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg
GREEK-STYLE LEMON-GARLIC CHICKEN
I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.
Nutrition Facts : Calories 602 calories, Fat 33g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
GREEK STUFFED CHICKEN BREASTS
Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.
Provided by Bibi
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
- Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
- Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
- Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
- Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g
DELICIOUS GREEK GARLIC CHICKEN
Make this only if you are a garlic-lover, don't worry the garlic will mellow while baking, you could reduce the garlic slightly I like to use three large heads --- the one hour baking time may need to be increased slightly as you are opening your oven door to basting the chicken every 10-15, this will allow hot air to escape --- plan ahead the chicken needs to be refrigerated for 1 hour, but no more than that as the lemon will start to "cook" the chicken --- you may also add in a sliced onion.
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375°F.
- Grease a 17 x 12-inch baking dish.
- In a bowl mix together minced fresh garlic, lemon juice, olive oil, dried oregano, black pepper and salt; rub the garlic mixture evenly over the chicken.
- Cover and refrigerate for 1 hour (no more than 1 hour!).
- Place the chicken on the baking sheet cut side down in a single layer.
- Bake for about 1 to 1-1/2 hours or until the skin is well browned and the chicken is cooked, basting with the pan juices every 15 minutes the last 30 minutes of baking time.
- Transfer to a warm platter; skim off the fat from the drippings.
- Add in 1/2 cup boiling water or hot chicken broth to the pan; stir to loosen the browned bits, then pour the sauce into a bowl.
- Scatter chopped parsley over the chicken, then drizzle the sauce over the chicken.
- Delicious!
Nutrition Facts : Calories 412.9, Fat 27.2, SaturatedFat 6.7, Cholesterol 138.6, Sodium 719, Carbohydrate 9.5, Fiber 1, Sugar 0.6, Protein 32
GREEK-STYLE CHICKEN
Provided by Marian Burros
Categories pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring water to boil for pasta in covered pot.
- Chop whole onion.
- Heat oil in nonstick skillet and saute onion over medium-high heat.
- With food processor running, put garlic through feed tube, and mince; add to onions.
- Wash, dry and cut chicken breasts into julienne strips. Sprinkle with cinnamon and pepper on both sides; add to onions, and cook until chicken is browned on both sides.
- Cook pasta in boiling water according to package directions.
- When chicken is browned, add tomatoes, tomato paste, bay leaf and sugar; reduce heat, and simmer chicken until flavors have a chance to blend.
- When pasta is ready, drain. Remove bay leaf from pasta sauce and spoon sauce over pasta.
CHICKEN, GREEK STYLE
Steps:
- Chop the onion for this recipe along with the onion for the rice dish.
- Heat a nonstick skillet until it is very hot. Reduce the heat to medium high, and add oil.
- Add all the onion, and saute until the onion begins to brown.
- Mince garlic; remove1/3 of onion from pan, and add to rice (see rice recipe). Add garlic to remaining onion, and stir.
- Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
- Grate lemon rind, and add to pan with the vermouth and cinnamon and 1/4 cup chicken broth. Cover, and cook over low heat until the chicken is cooked through.
- Stir the remaining tablespoon of chicken broth into the cornstarch, and mix to a smooth paste; stir into pan. Then, add the yogurt, and stir to mix well. Season with salt and pepper.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 330 milligrams, Sugar 15 grams, TransFat 0 grams
GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA
For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°F.
- Grease a 13 x 9-inch baking dish.
- Slice each clove of garlic into three slices.
- Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
- Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
- Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
- Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
- Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
- Bake for about 40 minutes or until the chicken is done.
- Remove from oven and sprinkle with feta cheese.
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