Greek Feta Chicken Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.

Steps:

• Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken.
• Seal bag and shake until chicken in well coated.
• Marinate chicken in refrigerator for about 30 minutes.
• Remove chicken from mariinade, reserving marinade.
• Place chicken on a rack in a broiler pan coated with cooking spray.
• Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes.
• Turn chicken; spoon reserved marinade over chicken and top with feta cheese.
• Broil 7 minutes or until done.
• Sprinkle with parsley.

Steps:

• Preheat the broiler.
• Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
• Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
• Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
• Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.

Steps:

• Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
• Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
• Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
• Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
• Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
• Transfer the chicken to a plate.
• Boil the sauce over high heat for about 5 minutes to thicken.
• Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
• Serve with hot cooked noodles.

Steps:

• Preheat oven to 180°C.
• Heat a large non-stick frying pan, coat the chicken with cooking oil spray and cook over medium heat until golden. (Alternatively - roast chicken in the oven until just cooked). Place in a casserole dish.
• Coat the onion with cooking oil spray and cook over a low heat until soft.
• Add the garlic and wine and bring to boil, then add the tomatoes, olives and vinegar and and heat through.
• Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.
• 10 minutes before the chicken is cooked, put the prosciutto on a baking tray and cook until golden and crisp -about 3-5 minutes.
• Remove casserole from the oven and stir the parsley through.
• Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 5 patties. Divide the feta cheese between the 5 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center.
• Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

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.

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:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
• Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

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°.

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.

Steps:

• Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
• You want it only half way cooked.
• Add tomatoes with juice-spinach and mushrooms.
• Simmer for 5 minutes.
• Add onions, garlic and oregano and simmer for 3 minutes.
• Check to see if chicken is cooked through.
• If done add wine and olives and heat through.
• Add half of the feta and remove from heat-toss.
• Offer remaining feta at the table.