Chicken Breasts Grecian Style Recipes

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.

Steps:

• Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
• Pierce chicken with fork several times and sprinkle with salt and pepper.
• Add to bag and coat with dressing, marinate 20 minutes.
• Remove chicken from bag.
• Grill or broil 6 minutes per side.
• Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

Steps:

• Preheat oven to 325 degrees.
• Cut a pocket into each chicken breast; salt and pepper to taste and set aside.
• Thoroughly drain and squeeze any liquid from thawed spinach.
• Combine thawed spinach, feta cheese, mayonnaise and garlic.
• Stuff spinach mixture into chicken breast pockets, dividing equally.
• Combine flour and paprika and lightly coat chicken breasts.
• Wrap two strips of bacon around each chicken piece and place on a rack in a baking dish.
• Bake uncovered for 1 hour or until chicken tests done.

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.

Steps:

• On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
• With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
• In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

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.

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until blended. Reserve 1/4 cup; refrigerate until ready to use. Add chicken to remaining yogurt mixture; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet sprayed with cooking spray.
• Bake 20 min. or until chicken is done (165ºF), brushing with reserved yogurt mixture for the last 5 min.

Steps:

• Coat chicken with wheat germ.
• In a large skillet, cook chicken, uncovered, in 1 tablespoon of hot oil over medium heat for 12 to 15 minutes or until no longer pink, turning once.
• Remove chicken from skillet; keep warm.
• In same skillet cook zucchini, green pepper, onion, garlic, salt, and pepper in remaining hot oil for 3 minutes.
• Add water; cook 1 minute more.
• Remove from heat; stir in lime or lemon juice and tomato wedges.
• To serve, divide couscous among four dinner plates.
• Place vegetable mixture atop couscous and chicken atop vegetables.
• Sprinkle feta cheese over chicken.

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.