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.
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.
PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.
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.
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA
Categories Cheese Chicken Dairy Olive Poultry Tomato Marinate Sauté Low Carb Dinner Feta Fall Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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.
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
CHICKEN W/CHERRY TOMATOES,OLIVES, FETA,& MINT
Make and share this Chicken W/Cherry Tomatoes,olives, Feta,& Mint recipe from Food.com.
Provided by Boo Chef in West Te
Categories Greek
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove chicken tenderloin- The chicken tenderloin is the small piece of meat attached to the underside of each breast half.
- Also remove any white or yellow fat.
- Put the flour in a shallow dish. Dry chicken with paper towels and season with salt and pepper. Dredge 1 chicken breast at a time in the flour, shaking off the excess.
- Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until well browned on one side, 6 to 8 minutes.
- Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.
- Add 2 more teaspoons of the oil (if needed) and the garlic to the skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in the tomatoes and olives, scraping up any browned bits. (If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.) Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
- Off the heat, stir in the remaining 2 tablespoons olive oil and pour the tomatoes over the chicken. Sprinkle with the feta and mint. Serve.
Nutrition Facts : Calories 381.8, Fat 20.3, SaturatedFat 4.8, Cholesterol 81.8, Sodium 396, Carbohydrate 17.2, Fiber 2, Sugar 2.6, Protein 31.9
More about "sauteed chicken with tomatoes olives and feta food"
SAUTéED CHICKEN WITH TOMATOES, OLIVES, AND FETA RECIPE
From bonappetit.com
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.
TOMATO FETA CHICKEN FOR ONE
From chicken.ca
ONE SKILLET CHICKEN WITH ORZO AND OLIVES - BUDGET BYTES
From budgetbytes.com
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA - PLAIN.RECIPES
From plain.recipes
FETA BAKED CHICKEN WITH SUN-DRIED TOMATOES
From hwcmagazine.com
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA | FETA RECIPES, …
From pinterest.com
SAUTéED CHICKEN WITH TOMATOES, OLIVES, AND FETA RECIPE - NEW …
From bw.khonj.org
GREEK CHICKEN AND VEGETABLE SKILLET WITH OLIVES AND FETA
From reciperunner.com
SAUTéED CHICKEN WITH CHERRY TOMATOES, OLIVES, FETA, AND MINT
From americastestkitchen.com
TOMATO FETA CHICKEN IS A GREEK STYLE BAKED CHICKEN RECIPE
From anothertablespoon.com
SKILLET CHICKEN WITH FETA, SUN-DRIED TOMATOES AND OLIVES
From seasonalcravings.com
SAUTEED CHICKEN WITH TOMATOES , OLIVES AND FETA
From pinterest.ca
CHICKEN FETA TOMATO PASTA - THERESCIPES.INFO
From therecipes.info
SAUTEED CHICKEN CUTLETS WITH CHERRY TOMATOES, OLIVES, FETA, AND …
From 2sistersrecipes.com
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA
From mealplannerpro.com
RECIPE: ONE POT CHICKEN DINNER WITH TOMATO, ORZO, OLIVES AND …
From instyle.com
GREEK CHICKEN SKILLET - THE ENDLESS MEAL®
From theendlessmeal.com
SAUTEED GREEK CHICKEN WITH TOMATO, OLIVE, AND FETA …
From updateinfo1234.blogspot.com
SAUTéED CHICKEN WITH TOMATOES, OLIVES, AND FETA | RECIPE | RECIPES ...
From pinterest.ca
ONE PAN GREEK CHICKEN WITH FETA, OLIVES + TOMATOES
From blog.katescarlata.com
CHICKEN WITH TOMATOES AND FETA - THERESCIPES.INFO
From therecipes.info
CHICKEN WITH SUN DRIED TOMATOES AND FETA - ANDIE MITCHELL
From andiemitchell.com
GREEK CHICKEN WITH FETA OLIVES AND TOMATOES - CREOLE CONTESSA
From creolecontessa.com
RECIPES WITH FETA CHEESE AND CHICKEN RECIPES ALL YOU NEED …
From stevehacks.com
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA
From mealplannerpro.com
SKINNY SIMPLE RECIPES: SAUTEED CHICKEN WITH TOMATOES , OLIVES …
From skinnysimplerecipes.blogspot.com
RECIPE FOR CHICKEN SAUTE WITH FETA, OLIVES, AND TOMATOES
From bostonglobe.com
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA RECIPE - TEXTCOOK
From textcook.com
SAUTEED CHICKEN WITH CHERRY TOMATOES BEST RECIPES
From findrecipes.info
ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES ...
From fooddiez.com
YUMMLY - SAUTEED CHICKEN WITH TOMATOES, OLIVES & FETA
From myfitnesspal.com
COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES …
From foodnetwork.ca
5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES ...
From kitcheninfinity.com
CHICKEN WITH TOMATOES AND FETA – EVERYDAY FOOD WITH SARAH CAREY
From easyfoodmaking.com
CHICKEN SKILLET WITH TOMATOES AND FETA - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love