Chicken Breasts With Feta And Figs Recipes

CHICKEN BREASTS WITH FETA AND FIGS

Steps:

• One at a time, place each chicken breast between pieces of plastic wrap or parchment and lightly pound with a mallet until it is 1/2 to 3/4 inch thick. Chicken breasts should be of uniform thickness.
• Place chicken breasts in a bowl, season with salt and pepper and toss with rosemary, garlic and 2 tablespoons olive oil. Cover bowl and refrigerate for 30 minutes to an hour.
• Place oven on lowest setting, around 200 degrees. Cook the chicken: Heat a large cast-iron skillet or grill pan over high heat for 5 minutes. Add remaining olive oil to pan and reduce heat to medium-high. Turn over chicken breasts in marinade to coat them, then add them to the pan, rounded side down. Cook for 4 to 5 minutes on one side, until cooked halfway through.
• Turn chicken breasts over and carefully arrange feta on top, dividing it equally among the 4 breasts. Sprinkle about 1/4 teaspoon thyme leaves over feta on each breast. Cook 4 to 5 minutes, until breasts are cooked through. Feta will warm but will not melt. Transfer to a baking sheet and keep in warm oven while you cook the figs.
• Add wine to pan and scrape with a wooden spoon to deglaze the bottom. Boil wine until it has reduced by half, then add figs, honey and remaining thyme. Cook, stirring, until figs break down and begin to look jammy, about 3 minutes. Remove from heat.
• Serve chicken breasts with fig compote on side and garnish with rosemary sprigs.

CHICKEN BREASTS WITH FETA AND TOMATO

Steps:

• In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture.
• In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm.
• Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes.
• Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.

SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
• Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS WITH PEARS AND DRIED FIGS

Steps:

• *NOTE: If using feta, it is high in sodium, so you may want to adjust the amount of salt indicated in the recipe. Also, the directions did not say to peel the pears, but I did anyway.
• In a small bowl, mix together the cheese, fresh herb and garlic. Place 2 rounded tablespoons of the mixture onto the center of each pear half.
• In a blender or food processor, puree the chicken broth, figs, balsamic vinegar and sugar until smooth. (You may have to do this in batches.).
• Pour the chicken broth mixture into a strainer over a bowl. Using a spatula, press the liquid through the strainer into the bowl. Discard the solids.
• Pour HALF of the fig sauce into a 13 x 9-inch baking pan. Place the chicken breasts over the sauce in the pan. Sprinkle with salt and pepper.
• Now take a filled pear half and place cut side down (that means the filled half is placed cut side down) over each chicken breast. Drizzle with the remaining fig sauce.
• Preheat oven to 375 degrees.
• Cover baking dish with foil and bake in oven for 20 minutes.
• Remove the foil and continue baking, basting the chicken occasionally, for approximately 30-40 minutes or until the internal temperature of the chicken reaches 160 degrees.
• Cut chicken breast and pear in half to serve. Spoon fig sauce over pear. Garnish with cut up figs and sprigs of herbs.