FETA CHEESE AND CHICKEN TOMATO PASTA
Fresh tomatoes, with feta cheese and left over chicken.
Provided by Patrickbolt
Time 43m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put a pan of salted water on to boil. Finley chop the onion garlic and tear up the chicken to bite size pieces.
- Melt a knob of butter in a pan over a medium-low heat. Once melted add the onion, garlic and chicken. Add the pasta to the boiling water.
- Stir frequently for 7-8 minuites and add the paste and tomatoes and stir thoroughly. Fry for another 2 minuites
- Add most of feta cheese and stir in over little or no heat until it partially melted. Drain the pasta and mix in with the sauce and onion. serve with more feta on top.
RUSSIAN CHICKEN WITH FETA CHEESE
This is a great recipe for anytime-but it's especially great for those of us who like to cook several meals on the weekend in preparation for a busy week. You can make this half way and then thaw and finish mid week... it's great.
Provided by TRUDY_FLETCHER
Categories Chicken Breasts
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
- Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 3.9 g, Cholesterol 139.2 mg, Fat 21.3 g, Fiber 0.3 g, Protein 37.8 g, SaturatedFat 12 g, Sodium 372.9 mg, Sugar 0.7 g
EASY FETA-CHICKEN BAKE
10 minutes are all you need to prep a lively Greek-inspired baked chicken dish with peppers, parsley and feta cheese.
Provided by My Food and Family
Categories Chicken
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray.
- Drizzle with 1 Tbsp. lemon juice. Season with black pepper. Top with cheese; drizzle with remaining lemon juice.
- Bake 35 to 40 min. or until chicken is done (165°F). Top with red peppers and parsley.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
SPINACH & FETA STUFFED CHICKEN
This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
- Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.
Nutrition Facts : Calories 308 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium
RUSSIAN CHICKEN
This is fabulously easy and delicious!! My step-mother gave me the recipe from Maryland. The recipe calls for Creamy Russian dressing, well in MN we seem to only have plain Russian dressing. So I add 1/4-1/2 cup of light Mayo to the dressing mix to make it creamy. I have made it without the mayo and it definitely needs it if you cant find the creamy Russian dressing! Served best over Jasmine Rice!
Provided by helthyeeter
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
- Stir until well combined in separate bowl.
- Place chicken in glass baking pan.
- Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
- Served best over Jasmine rice.
- Enjoy!
CHICKEN WITH FETA CHEESE
Feta cheese has a rich, tangy taste. Besides adding flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
- Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
- To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.
Nutrition Facts : Calories 387 g, Fat 19 g, Protein 49 g
RUSSIAN CHICKEN WITH FETA CHEESE
This is a great recipe for anytime-but it's especially great for those of us who like to cook several meals on the weekend in preparation for a busy week. You can make this half way and then thaw and finish mid week... it's great.
Provided by TRUDY_FLETCHER
Categories Chicken Breasts
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
- Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 3.9 g, Cholesterol 139.2 mg, Fat 21.3 g, Fiber 0.3 g, Protein 37.8 g, SaturatedFat 12 g, Sodium 372.9 mg, Sugar 0.7 g
CHICKEN WITH FETA CHEESE
Make and share this Chicken With Feta Cheese recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine feta and oregano.
- Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife.
- Stuff pockets with feta mixture; generously season both sides of chicken with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
- Cover skillet, and continue cooking until chicken is opaque throughout, about 5 minutes more.
- Remove chicken to a platter, and keep warm.
- Add chicken stock to the pan, and cook, stirring up brown bits with a wooden spoon until reduced slightly.
- Add lemon juice and butter.
- Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened.
- Drizzle sauce over chicken and serve.
Nutrition Facts : Calories 379, Fat 20.8, SaturatedFat 9.4, Cholesterol 138.9, Sodium 434.4, Carbohydrate 2.2, Fiber 0.1, Sugar 1.3, Protein 44
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