ATHENIAN CHICKEN GRILLED CHEESE SANDWICHES
Mozzarella and feta cheese make one delicious duo in this upscale grilled cheese that also features tender Athenian chicken and fresh herb flavor. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in 1 tablespoon oil over medium heat until meat is no longer pink. Set aside and keep warm., In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil., Using a large cast-iron skillet or electric griddle over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 605 calories, Fat 36g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 918mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 3g fiber), Protein 41g protein.
ATHENIAN CHICKEN: INSPIRED BY THE FLAVORS OF GREECE
Our Greek-inspired Athenian chicken cooks quickly retaining the essence of fresh herbs and the feta adds a hint of tartness.
Provided by Kevin D. Weeks.
Categories Dinner Entree Main Course
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat oven to 375 F.
- Pound chicken breasts flat*-they should uniformly be about 3/8-inch thick.
- Combine 3 tablespoons of minced herbs with garlic and 1/3 of the cheese.
- Lay out breasts with what was the skin-side down, lightly season breasts with salt and pepper then spread half of cheese/herb mixture on each breast, roll up, and either tie with twine or pin with toothpicks.
- Heat oil in a medium cast-iron skillet over medium-high heat, then, treating the breasts as though they're 3-sided, brown on 2 sides-about 3 minutes per side. Turn unbrowned side down and place skillet in the oven on the middle rack and cook for another 6 to 8 minutes.
- Remove skillet from oven and place breasts on a plate and tent with foil.
- Being very careful of the hot handle, add wine to the cast-iron skillet over medium heat and scrape up browned bits. Reducing wine by about half.
- Add half and half and bring to a simmer. Add remaining herbs (reserving a couple of pinches for a final garnish), feta, white pepper to taste, and lemon juice. Cook for about 30 seconds.
- Plate chicken breasts, removing twine or toothpicks, pour the sauce over them and sprinkle with a final pinch of herbs. (For a colorful and nutrient-rich meal, you might want to serve this with roasted cherry tomatoes, microgreens, fresh peas, and either orzo , couscous or rice.)
- Serve and enjoy.
Nutrition Facts : Calories 529 kcal, Carbohydrate 41 g, Cholesterol 140 mg, Fiber 12 g, Protein 48 g, SaturatedFat 9 g, Sodium 493 mg, Sugar 13 g, Fat 21 g, ServingSize 2 servings, UnsaturatedFat 0 g
ATHENIAN CHICKEN ROLLS
This is a terrific chicken recipe! Preparing this dish is fairly labor-intensive, but it is well worth the work. Krissi, my daughter-in-law and kitchen assistant, made this for our family and she did a wonderful job. Once you get started, the prep should go like an assembly line.
Provided by Danielle Lorton @dlorton
Categories Chicken
Number Of Ingredients 17
Steps:
- Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
- In large frypan, place olive oil and heat to medium temperature. Add garlic and cook, stirring, 30 seconds. Add spinach and saute until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
- Remove mixture from frypan, drain, cool and divide into 8 parts. On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.
- In medium bowl, mix eggs and milk. In separate shallow bowl, place bread crumbs. Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
- In same frypan, place peanut oil and heat to medium temperature. Add chicken and cook until brown. Remove chicken to pan with cover and bake in 350 oven about 30 minutes or until fork can be inserted with ease.
- To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until thickened.
- Place chicken rolls on serving dish and pour sauce over rolls.
GREEK PHYLLO-WRAPPED CHICKEN
This is a fairly easy to make dish that you can serve for either a family dinner or for a dinner party. It is excellent served with a steamed green such as spinach or rapini, simply dressed with a little olive oil and garlic.
Provided by Irmgard
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, mash together feta cheese, egg yolks and garlic.
- Mix in onions, parsley, mint and pepper.
- With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book.
- Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
- Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out.
- Brush lightly with some of the butter; top with second sheet and brush lightly with butter.
- Centre 1 breast on phyllo about 2 inches from the short edge; fold long sides over chicken and roll up.
- Repeat with remaining chicken.
- Place in lightly greased baking dish; brush with remaining butter.
- If making ahead, cover and refrigerate for up to 8 hours.
- Bake in 350 degree F oven until crisp and golden, about 45 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 517.9, Fat 30.8, SaturatedFat 17.3, Cholesterol 232.5, Sodium 884.8, Carbohydrate 24, Fiber 1.8, Sugar 2, Protein 35.1
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