Greek Garlic And Herb Stuffed Grilled Chicken Breasts Recipes

Steps:

• Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
• Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

Steps:

• Combine lemon juice, oregano, garlic salt in shallow dish. Whisk to combine. While wisking stir in olive oil.
• Add chicken turning once. Marinate 30-60 minutes turning half-way.
• Grill to your liking; discard marinade.
• Top chicken with feta cheese, tzatziki sauce (gyro sauce), and olives.

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:

• Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in shallow dish; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
• Heat oven to 375°F. Combine parsley and oregano. Mix cracker crumbs, garlic, 1/4 cup parsley mixture and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until chicken is done (165ºF). Meanwhile, combine cheese and remaining parsley mixture. About 5 min. before chicken is done, cook tomatoes in saucepan on medium heat until heated through, stirring occasionally.
• Drain tomatoes. Serve chicken topped with tomatoes and cheese mixture.

Steps:

• Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
• In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
• In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
• Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
• Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
• Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
• Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).

Steps:

• In a nonstick skillet, saute the onion, garlic and pepper flakes in 2 teaspoons oil until tender. Add spinach; cook and stir for 2 minutes or until heated through. Remove from the heat. Stir in cheeses., Cut a pocket in each chicken breast by slicing horizontally almost to the bone. Fill each pocket with 1/4 cup spinach mixture. Place chicken in a 13x9-in. baking dish. In a small bowl, whisk the lemon juice, basil, oregano, salt, garlic powder, pepper and remaining oil; brush over chicken. , Cover and bake at 400° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Remove skin before serving.