Chicken Athena Recipes

CHICKEN ATHENA

Steps:

• Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°.

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Sauté chicken in batches if necessary until brown, about 5 minutes per side.
• Transfer to plate.
• Pour off all but 2 Tbs drippings from skillet.
• Add garlic and aniseed and stir 30 seconds.
• Add tomatoes, broth Ouzo and oregano.
• Bring mixture to simmer, breaking up tomatoes with back of spoon.
• Return chicken to skillet.
• Bring to simmer and cook uncovered 15 minutes.
• Transfer chicken breasts to plate.
• Turn chicken pieces in skillet over and simmer 5 minutes longer.
• Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.
• Season with salt and pepper to taste.
• (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

CHICKEN ATHENA RECIPE - (4.5/5)

Steps:

• Brown meat in oil, add onion and cook 2 minutes. Stir in tomatoes, rosemary and artichoke marinade. Cook over medium heat 10 -15 minutes, stirring frequently. Stir in artichoke hearts. Serve over angel hair pasta. Top with feta cheese. • I also use mushrooms and capers. I sauté the mushrooms with the meat and onion and I add the capers at the end with the artichoke hearts. • I use two can of tomatoes instead of one to give more sauce

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
• Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

PAN-FRIED CHICKEN ATHENA

Steps:

• Flatten chicken breasts to 1/2-in. thickness. In a large skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, add the lemon juice, Worcestershire sauce, mustard and salt. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges.

CHICKEN ATHENA

Steps:

• 1. Microwave couscous and water for 2 minutes in an ungreased 13 x 9 x 2" glass pan. (Microwave strentghs may vary. The cooked couscous should just absorb the water yet not look dried out.) 2. Remove from oven. Arrange spinach in pan, on top of couscous. Press leaves down slightly to keep them in the pan. 3. Crumble 1 cup feta over spinach. Arrange chicken breasts evenly on top of cheese. 4. Pour evenly over chicken: contents of tomato can, including juices. 5. Evenly distribute cooked zuchinni slices on top. Shake basil lightly over entire dish. Add garlic and remaining feta cheese. 6. Cover with foil and bake one hour in preheated 350 degree oven. 7. Uncover, spray lightly with canola oil. Turn heat up to 400 degrees and cook, uncovered for about ten more minutes (until slightly golden brown on top). Do not overcook! Should be nice and juicy, with chicken and tomato broth soaking down into the couscous. 8. Serve hot! Use wide spatula or large serving spoon to deliver layered helpings of chicken, couscous and vegetables.

ATHENIAN CHICKEN AND SAUCE

Steps:

• Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
• Add in the onion garlic and pepper and sauté until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
• While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
• Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
• Serve chicken topped with sauce and olives sprinkled on top.

ELEGANT CHICKEN ATHENA

Steps:

• Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
• Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
• Place chicken on plates, and pour Athena sauce over.

ELEGANT CHICKEN ATHENA

Steps:

• Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
• Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
• Place chicken on plates, and pour Athena sauce over.