MEDITERRANEAN STUFFED CHICKEN BREASTS
Found in a Diabetic Living email I somehow got signed up for. I find the best recipes in that email! Submitting this one for ZWT9.
Provided by Chef PotPie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
- 2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
- 3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.
MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
- Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.
MEDITERRANEAN CHICKEN
Steps:
- Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
- Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
- Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
- Add the butter to the pan, shaking to combine the sauce.
- Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.
MEDITERRANEAN STUFFED CABBAGE ROLLS
I love stuffed cabbage. I have made them with turkey, beef, chicken, all vegetables ... so I figured I would try a little twist on the traditional and go for a bit of a Mediterranean flavor.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cabbage -- I like to blanch my cabbage just in the microwave. Remove the leaves and put them in a flat dish with some water and nuke 1-2 minutes it doesn't take long. I do about 15 leaves at a time. It is quick and easy. If you prefer to blanch them in a large pot of boiling water to get the cabbage soft, that is fine too. You just want the leaves soft enough to roll but not cooked. Cool once soft so they are easier to handle.
- Filling -- In a large bowl mix the couscous, egg, seasoning, herbs, pine nuts, olives, cheese and onions. Stir well until everything is combined. Add the lamb and mix until combined.
- Time to roll up the cabbage -- Add a tablespoon or two to the cabbage leave and roll, folding in the sides. Secure with a tooth pick. Add to either a large pot for stove top cooking or a crock pot. Personally I love the crock pot for this. They both work equally as good.
- The sauce -- Add to the pot the wine mixed with the tomato paste, the canned tomatoes, chopped well, and the shallots. Cook on medium low on the stove for 2 hours. Or in the crock pot on low for 6-8 hours depending on the size of your crock pot.
- Serve this with grilled pita bread to soak up all the sauce and a fresh green salad with a lemon and oregano vinaigrette.
Nutrition Facts : Calories 358.3, Fat 14.7, SaturatedFat 5.7, Cholesterol 69.9, Sodium 321.9, Carbohydrate 32.9, Fiber 5.8, Sugar 8.9, Protein 17.9
MEDITERRANEAN STUFFED CHICKEN
Boneless breasts of chicken stuffed with a Mediterranean cheese stuffing.
Provided by Amy Marino
Categories Chicken Breasts
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.
- Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 2.4 g, Cholesterol 133.6 mg, Fat 21.6 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.4 g, Sodium 437.1 mg, Sugar 1.1 g
MEDITERRANEAN STUFFED BONELESS CHICKEN THIGHS
This is something I thought would be nice when I bought a package of boneless chicken thighs and realized I could roll them open and stuff them with my favorite ingredients. It's easy, healthy... and it impresses my wife.
Provided by CJ Jones
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put oil, curry, oregano, pepper, cayenne pepper, and minced garlic into a small mixing bowl and stir with a fork.
- Pour oil and spice mixture into glass or ceramic baking dish and coat the whole bottom of pan with oil/spice mixture.
- Wash the chicken thighs under cold water and roll them out flat.
- Drag both sides of each thigh through the oil/spice mixture in baking dish and lay them flat and orderly in baking dish.
- Lightly brown the pine nuts in a non-stick frying pan for 1 minute, then mince.
- Put minced pine nuts, minced spinach, crumbled feta cheese, minced black olives, minced mushrooms into a bowl and toss them together. This is your stuffing.
- Place generous amount of stuffing on each flattened thigh.
- Roll the thighs around the stuffing to enclose it.
- Preheat oven to 375 (oven temperatures vary) and bake for 30 -40 minutes or until chicken is white throughout when sliced.
- Serve with rice and a vegetable or salad.
MEDITERRANEAN STUFFED CHICKEN BREASTS
In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.
Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.
MEDITERRANEAN STUFFED CHICKEN BREASTS
I adapted this from a recipe I saw in Cooking Light magazine, making changes to suit my family's taste preferences.
Provided by Northwestgal
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
- Mix together chopped bell pepper, garlic, cheese, olives, basil, salt, and pepper in a bowl.
- Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.
- Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.
MEDITERRANEAN CHICKEN
Make and share this Mediterranean Chicken recipe from Food.com.
Provided by iewe7726
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed on package.
- While rice is cooking, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 minute on each side or until chicken is lightly browned on both sides and onions are crisp-tender.
- Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 minute or until chicken is cooked through (165ºF), turning chicken after 3 minute Stir in olives.
- Serve chicken over rice with sauce.
Nutrition Facts : Calories 347.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.4, Sodium 305.3, Carbohydrate 48.1, Fiber 2.8, Sugar 4.6, Protein 32.1
MEDITERRANEAN-STYLE STUFFED CHICKEN
These tender chicken breasts are stuffed with a delicious blend of cream cheese, bacon and Mediterranean-style ingredients.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine first 6 ingredients. Add 1 Tbsp. thyme; mix well. Use small sharp knife to cut pocket in thick long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with cream cheese mixture.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Transfer to 13x9-inch baking dish sprayed with cooking spray; cover. Reserve drippings in skillet.
- Bake 25 to 30 min. or until chicken is done (165ºF). Meanwhile, add wine and broth to drippings in skillet; cook on medium heat 10 min. or until liquid is reduced by half, stirring frequently to scrape up browned bits from bottom of skillet. Stir in remaining thyme.
- Slice chicken. Serve topped with sauce.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 165 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 32 g
More about "mediterranean stuffed chicken recipes"
MEDITERRANEAN-STUFFED CHICKEN RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 25 minsCategory Quick & Easy Low-Calorie Chicken RecipesCalories 171 per serving
- Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
- In a small bowl, combine feta cheese, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
- Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.
- Grilling directions: For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)
MEDITERRANEAN STUFFED CHICKEN BREASTS RECIPE
From eatingwell.com
5/5 (4)Total Time 1 hrCategory Healthy Stuffed Chicken Breast RecipesCalories 179 per serving
- Preheat oven to 400 degrees F. Combine feta, roasted red peppers, spinach, olives, basil, parsley and garlic in a medium bowl.
- Using a small knife, cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about 1/3 cup of the feta mixture; secure the pockets using wooden picks. Sprinkle the chicken evenly with salt and pepper.
- Heat oil in a large oven-safe skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 2 minutes. Carefully flip the chicken; transfer the pan to the oven. Bake until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. Drizzle the chicken evenly with lemon juice. Remove the wooden picks from the chicken before serving.
MEDITERRANEAN STUFFED CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 57Category Main CourseCuisine AmericanTotal Time 35 mins
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
- Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
- In a small bowl, combine the spinach, feta cheese, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket.
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