Chicken Spinach Sun Dried Tomato And Feta Pizza Recipes

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CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS



Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups image

* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F.
  • Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
  • To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
  • To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

GREEK PIZZA WITH SPINACH, FETA AND OLIVES



Greek Pizza with Spinach, Feta and Olives image

Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.

Provided by USA WEEKEND Pam Anderson

Categories     World Cuisine Recipes     European     Greek

Time 42m

Yield 6

Number Of Ingredients 10

½ cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 (12 inch) pre-baked Italian pizza crust
½ cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
¼ cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
½ small red onion, halved and thinly sliced

Steps:

  • Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
  • Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g

CHICKEN, SPINACH & FETA PIZZA



Chicken, Spinach & Feta Pizza image

I am inventing this as I go, and I am making it tonight. Sounds yummy, doesn't it? :) I included the rising in the prep time.

Provided by Jessievs

Categories     Chicken Breast

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 20

1/4 ounce active dry yeast (one package)
1 cup warm water (105 F - 115 F)
2 teaspoons olive oil
1/2 teaspoon salt
2 1/2 cups flour
2 (15 ounce) cans stewed tomatoes, drained
1/2 cup roasted red pepper
2 garlic cloves
salt
2 skinless chicken breasts, grilled and diced
10 ounces frozen spinach, thawed
1 medium tomatoes, diced
6 sun-dried tomatoes, reconstituted and diced small
1/2 bell pepper
1/4 medium white onion, sliced
1/2 cup canned mushroom, drained
2 garlic cloves, minced
4 ounces feta, crumbled
8 ounces aged cheddar cheese, grated
1 teaspoon olive oil

Steps:

  • Prepare pizza dough 2-3 hours ahead of time.
  • Dissolve yeast in warm water in a warmed mixing bowl (I use a standing KitchenAid mixer).
  • Add salt and flour to mixture and mix with dough hook on speed 2 until dough forms a ball and pulls away from sides of the bowl. Mix on speed two for an additional 2 minutes.
  • Place dough in a greased bowl, turning to grease top. Cover with a damp towel and let sit in a warm area without a draft for 2 hours or until doubled in size.
  • After it has risen munch it down and then spread the dough over a greased 14-inch or larger pizza pan.
  • To make the sauce, combine stewed tomatoes, peppers and garlic in a food processor and puree until they have reached a desired consistency. Strain out excess moisture and spread over dough.
  • Make sure that your spinach is well drained by squeezing out any excess water with paper towels. Spread over pizza, followed by remaining vegetables, chicken and finally the cheeses. Brush crust with olive oil.
  • Bake at 400 F or until crust is browned and cheese is bubbly.

Nutrition Facts : Calories 437.5, Fat 16.1, SaturatedFat 8.9, Cholesterol 77.4, Sodium 1008, Carbohydrate 43.4, Fiber 4.6, Sugar 7.6, Protein 30.8

CHICKEN, SPINACH, SUN-DRIED TOMATO, AND FETA PIZZA



Chicken, Spinach, Sun-Dried Tomato, and Feta Pizza image

Make and share this Chicken, Spinach, Sun-Dried Tomato, and Feta Pizza recipe from Food.com.

Provided by mhs_isu

Categories     Chicken

Time 53m

Yield 3-4 serving(s)

Number Of Ingredients 10

3/4 lb chicken breast, cubed
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
6 ounces spinach
1/4 cup water
3 ounces sun-dried tomatoes
3/8 cup feta cheese
2 cups mozzarella cheese, shredded
pizza sauce
1 whole wheat pizza crust

Steps:

  • Preheat oven to 425.
  • Heat olive oil in large skillet on medium to medium-high heat.
  • When oil is hot, add chicken and garlic.
  • Cook until chicken is done and set aside.
  • In another skillet, add water and spinach.
  • Cover skillet at medium heat and wait for spinach to wilt.
  • Remove spinach and drain.
  • Spoon pizza sauce onto crust and spread to desired thickness.
  • Cut tomatoes into small pieces.
  • Distribute chicken evenly on crust.
  • Cover chicken and crust with mozzarella cheese.
  • Add spinach, tomatoes, and feta cheese.
  • Bake for 18 minutes or until crisp.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS



Chicken, Feta Cheese, and Sun-Dried Tomato Wraps image

The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!

Provided by SMPETER

Categories     Italian Recipes

Time 3h45m

Yield 4

Number Of Ingredients 8

2 (4 ounce) skinless, boneless chicken breast halves
¼ cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
⅓ cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
¼ cup sun-dried tomato dressing

Steps:

  • In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
  • Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
  • Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
  • Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g

SPINACH FETA TOMATO PIZZA



Spinach Feta Tomato Pizza image

This was a result of craving pizza but not having the 'traditional' ingredients on hand. I'd like to think this is a bit healthier than most pizzas. I listed the avocado as optional because some people can't imagine that on pizza, but it's really good.

Provided by jaynine

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 12-inch pizza crust (or 9 x 13 pan size)
1/2-1 cup classico roasted garlic alfredo sauce (or your favorite alfredo sauce)
1 tablespoon italian seasoning
1 teaspoon chopped fresh garlic or 1 teaspoon garlic powder
1 (10 ounce) package frozen chopped spinach, thawed and cooked (zap in microwave)
1/2 cup feta cheese
1/4 cup parmesan cheese
1/2 cup shredded mozzarella cheese
1 -2 roma tomato, sliced thin
1 avocado, ripe, peeled and sliced lengthwise (optional)

Steps:

  • On top of pizza crust, spread the alfredo sauce evenly.
  • Sprinkle the Italian seasoning and garlic on top of the sauce.
  • Add feta, parmesan, mozzarella cheeses.
  • Spread the spinach across the pizza.
  • Top with thin tomato slices, and finally, the avocado slices.
  • Bake at 425 for about 20 minutes, depending on the type of crust you're using.

CHICKEN AND SUN-DRIED TOMATOES PIZZA



Chicken and Sun-Dried Tomatoes Pizza image

Make and share this Chicken and Sun-Dried Tomatoes Pizza recipe from Food.com.

Provided by najwa

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil, divided
1 onion, thinly sliced
2 cloves garlic, chopped
3 tablespoons sun-dried tomatoes, softened and chopped,i use oil-packed
2 -3 tablespoons pizza sauce
2 boneless skinless chicken breasts, cut into 1/2 inch pieces
salt, to taste
pepper, to taste
mozzarella cheese, to taste
swiss cheese, to taste
2 -3 tablespoons parmesan cheese
italian seasoning, to taste
1 12-inch pizza crust, i use thin crust

Steps:

  • In a skillet, heat half the olive oil, add the onion and cook over medium heat until slightly browned; remove and set aside.
  • In the same skillet, cook the garlic until slightly browned, about 2 minutes.
  • In a blender, puree the garlic, sun-dried tomatoes, and the pizza sauce.
  • Mixture should be easily spreadable, though somewhat dry.
  • Add the remaining olive oil to the skillet and cook the chicken until done, adding salt and pepper to taste.
  • Spread the sauce on the pizza, top with the chicken and onions then the cheese, and add italian seasoning.
  • Cook according to package directions.

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