Oopah Feta Chicken Breasts 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.

FETA-BRINED CHICKEN BREASTS

Steps:

• Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
• Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
• Combine feta cheese, reserved brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

"OOPAH!" FETA CHICKEN BREASTS

Steps:

• Preheat oven to 350 and spray baking pan with small amount of vegetable cooking spray.
• Randomly pierce chicken breasts with a fork to absorb lemon juice.
• Sprinkle 2 T lemon juice over chicken breasts, then season with salt and pepper.
• Top evenly with feta cheese, green pepper, chopped tomatoes and scallions, reserving a portion of green stems for garnishing later.
• Drizzle with remaining lemon juice.
• Bake uncovered in oven for 40-45 minutes until cooked through.
• Before serving, sprinkle with diced scallion greens and chopped parsley. If desired, a small amount of additional lemon juice can be drizzled over dish.
• Serve with crusty bread and butter and green vegetable of your choice. We like cut green beans sprinkled with a little oregano and melted butter.
• Enjoy!

SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
• Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

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 & SPINACH STUFFED CHICKEN BREASTS

Steps:

• Start by washing chicken breasts.
• Carefully slit "pockets" into the breasts so they can be filled with the spinach mixture.
• Warm the olive oil in skillet.
• Press the clove of garlic and saute.
• Pat the thawed spinach off and "saute" in the oil and garlic mixture. (warm the spinach until it is limp and warmed through).
• Mix the spinach mixture with the feta cheese and set aside.
• Cook and lightly brown the chicken breasts.
• Take the spinach/feta mixture and stuff into the chicken pockets. *Be careful not to puncture through the breast*.
• Close the pocket with the toothpicks and continue to brown the breasts until desired browness.
• If any of the spinach mix falls out of the breasts, I usually push it to the side of the pan and let it cook a bit more and then top the breasts when serving.
• These breasts taste great served with rice and steamed veggies!

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.

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.

SPINACH & FETA CHEESE STUFFED CHICKEN BREAST #RSC

Steps:

• Pre heat oven to 350 degrees.
• Prepare chicken for stuffing~ beat 4 chicken breasts until thin and wide.
• Cook spinach and minced garlic and olive oil on top of stove until done.
• Prepare Feta cheese mix: In medium bowl, mix together Feta cheese, 1 tablespoon lemon juice, 1 tablespoon of Hidden Valley original Ranch seasoning, 4oz of cream cheese and 1/2 cup of parmesan cheese.~ add cooked spinach to this bowl and mix.
• Spread spinach mixture onto each chicken breast.
• Fold chicken around the spinach mix, like a hard taco shell. Secure with a toothpick.
• Mix together 2 cups bread crumbs and 1 oz of Hidden Valley original Ranch seasoning mix. Roll Each breast in the bread crumbs until well coated.
• After coating a glass baking dish lightly with your favorite non-stick spray, place the 4 prepared chicken breasts and pour the 1/2 cup of melted butter on top.
• Cook in the oven at 350 degrees for 30 minutes.
• Garlic cream sauce topping.
• Heat heavy cream in a skillet at medium heat, until just about to boil.
• Add lemon zest from 1 whole lemon along with its juice.
• Turn heat down to low, add the dash of garlic powder and the 1/4 teaspoon of salt. Stir for 1 minute.
• Add 1/2 cup parmesan cheese and stir until melted.
• This sauce should take approximially 10 minutes to prepare. So in 20 minutes your stuffed chicken breast will be ready. After you take them out. Serve them on the plate, poor a little sauce on top and you will have a whole lotta yum! Enjoy your Spinach & Feta stuffed Chicken Breasts.