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
FETA & HERB GREEK SALAD WITH CHICKEN
Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
- Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
- Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
- Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.
CHICKEN AND BROCCOLI BRAID
Beautiful braided crescent roll with chicken and broccoli.
Provided by Kelly Grimes
Categories Appetizers and Snacks Pastries
Time 48m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees F).
- In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
- Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
- Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Nutrition Facts : Calories 580 calories, Carbohydrate 36.3 g, Cholesterol 99.1 mg, Fat 36.3 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 755.5 mg, Sugar 2.7 g
FANTASTIC FETA CHICKEN
Make and share this Fantastic Feta Chicken recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Arrange chicken in 13X9-inch baking dish.
- Drizzle with 1 tablespoon of the juice.
- Sprinkle with oregano and pepper.
- Top with cheese; drizzle with remaining 1 tablespoon juice.
- Bake at 350°F for 30 to 35 minutes or until cooked through.
FETA CHICKEN
Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.
Provided by Debbie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
- Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
- Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 4.6 g, Cholesterol 93.7 mg, Fat 7.8 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 4.7 g, Sodium 481 mg, Sugar 1.4 g
FETA-BRINED ROAST CHICKEN
Brining a chicken before roasting can make for a particularly juicy, tender bird. Using feta in the brine adds a complex and earthy flavor to the mix. Don't skip the step of taking the chicken out of the brine an hour before cooking. This allows the bird to come to room temperature and dries it out a bit, which helps crisp the skin. This recipe calls for a lot of black pepper, and if you like a spicy bite, don't afraid to go for the full 2 tablespoons. Or bring the amount down for something milder. In either case, do grind it yourself; the pre-ground stuff is missing all the essential oils that give freshly ground black pepper its woodsy, floral notes. Roasted potatoes make an excellent side dish.
Provided by Melissa Clark
Categories dinner, weeknight, roasts, main course
Time 10h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.
- Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.
- In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together.
- Heat oven to 450 degrees. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes.
- Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 63 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1184 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN AND FETA BRAID RECIPE - (4.3/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine chicken, spinach, feta cheese, red peppers, Parmesan cheese, onion powder, and nutmeg until thoroughly combined. Unfold each puff pastry onto a large baking sheet. Spoon half the chicken mixture lengthwise down center of each pastry sheet. Cut slits one inch apart lengthwise down each side of filling on both sheets of pastry. Braid dough over filling, overlapping to form "X" shapes. Spray tops with cooking spray. Bake 25 to 30 minutes, or until golden. Slice and serve. Note If you like, you can dress this up by drizzling a little chicken gravy over the top.
HERBY CHICKEN WITH APRICOTS AND FETA
Steps:
- Combine the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium heat. Brown chicken in batches; return all to skillet. Add onion, apricot and dates; cook 5 minutes longer. Stir in stock and lemon juice; bring to a boil. Reduce heat; simmer, covered, until a thermometer reads 170°, 5-7 minutes. Uncover and top with feta and green onions. If desired, serve with couscous.
Nutrition Facts : Calories 282 calories, Fat 16g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 674mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA
Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
- Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
- Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
- Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
- Garnish with the feta and cilantro and serve with bread or herbed rice.
CHICKEN & CHEDDAR MUMMY BRAID
A hearty chicken filling is the spooky surprise inside this yummy mummy braid. Each slice is like a hot sandwich with flavors reminiscent of a classic pot pie. -Lily Rose, Ogden, Utah
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. For mummy eyes, cut two 1-in. circles and two 1/4-in. circles from pepper; chop remaining pepper for filling. Cut garlic crosswise into slices. Reserve 2 center slices for eyes; mince remaining garlic for filling., Place chopped pepper and minced garlic in a bowl. Stir in chicken, cheese, peas, mayonnaise and seasonings., Unroll both tubes of crescent dough onto a lightly floured 15x12-in. sheet of parchment. Press dough into a 15x12-in. rectangle, pressing perforations to seal. Spoon filling lengthwise down center third of rectangle., On each long side, cut 8 strips, about 3-1/2 in. into the center. Fold a strip from each side over filling, twisting each strip once. Repeat with remaining strips, leaving an opening toward an end for mummy's face. Transfer to a 15x10x1-in. pan., For eyes, alternately stack pepper and garlic pieces and place in opening. Brush egg white over dough. Bake until golden brown and filling is heated through, 25-28 minutes.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 475mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
CHICKEN AND BROCCOLI BRAID
This was a recipe that a lady would always bring to the office pot luck parties. I just had to ask for the recipe and make this for my husband often.
Provided by ladyautumn
Categories Breads
Time 55m
Yield 2 braids, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Place in a large bowl, chopped chicken, broccoli, red pepper, garlic and mayonnaise.
- Mix well.
- Roll out crescent roll dough (do not separate) into rectangle, place mixture into dough, fold dough across to meet center and fold ends.
- Repeat for second cresent dough.
- Place on cookie sheet and bake for 25-28 minutes until golden brown.
Nutrition Facts : Calories 391.8, Fat 16.7, SaturatedFat 3.6, Cholesterol 68.8, Sodium 580.8, Carbohydrate 45.9, Fiber 3.5, Sugar 5.3, Protein 14.4
CHICKEN AND BROCCOLI BRAID
This is an excellent recipe using chicken and broccoli. It is way easier than it looks after you have prepared it.
Provided by ThatJodiGirl
Categories Breads
Time 48m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
- Unroll crescent roll dough, and arrange flat on a medium baking sheet.
- Pinch together perforations to form a single sheet of dough.
- Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side.
- Spread the chicken mixture along the center strip.
- Fold the side strips over chicken mixture, alternating strips from each side.
- Pinch or twist to seal.
- Brush braided dough with the egg white.
- Bake in the preheated oven 25-28 minutes , or until golden brown.
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