Chicken Breasts With Tomatoes Caramelized Onions And Feta Cheese Recipes

CHICKEN WITH TOMATOES AND FETA

Steps:

• Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
• Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

CHICKEN BREASTS WITH TOMATOES, CARAMELIZED ONIONS, AND FETA CHEESE RECIPE - (4.4/5)

Steps:

• Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized - about 15-20 minutes. Season with sea salt, to taste In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested. In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!

BAKED CHICKEN WITH GRILLED FETA AND CARAMELIZED ONIONS

Steps:

• Wash chicken breast fillets and pat dry, cut in half.
• In a small pan heat butter and oil till liquid, set aside.
• Take a large, heavy based, frying pan, heat and add 2 tbsp fat.
• Fry chicken on a high heat until it has turned from its original rosy colour to white on both sides, remove from pan immediately, conserve the fat.
• With a mortar and pestle take the rosemary, the salt, both types of peppercorns and the flour and crush everything together so you have a fine powder with a few sprigs of rosemary remaining, set aside.
• Take the hot water and add the stock cube (use stock if you have any left from another day), add Tabasco, Worcestershire sauce, soy sauce, vinager and sugar set aside.
• Heat oven to 350°F and place the remaining fat in an earthenware dish in the oven on a high shelf.
• Re-heat the fat in the frying pan and when hot fry the onions on a medium heat until they "relax".
• Turn the heat up to high and add 1/4 of the liquid, reduce until there is no liquid left, add another 1/4 of the liquid and repeat the process, finally add the remaining liquid and reduce again until all the liquid has evaporated, leave on a low heat for another 5 minutes, cover and set aside.
• Take fried chicken and sprinkle with the flour mixture on one side.
• Take the earthenware dish out of the oven and place the dusted side down in the fat, sprinkle the remaining mixture over the chicken.
• Bake for 15 minutes (turn halfway).
• Take crumbled feta cheese and crumble over the chicken.
• Grill until the feta cheese has "set", so that its dry and slightly golden (feta does NOT melt, so don't sit around waiting for it to melt 'cus you'll get a very dry chicken).
• To serve: re-heat the onions that have been steeping in their juices, and set up 3 pieces of chicken each with a"dollop" of onions in the centre.
• Garnish with a sprig of rosemary (if you must garnish things).

FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE

Steps:

• Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
• Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

BAKED CHICKEN BREASTS WITH TOMATOES AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Sprinkle chicken pieces with generous grinding of black pepper.
• Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
• Transfer chicken pieces in 1 layer to baking dish.
• Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
• Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.

TENDER TOMATO CHICKEN BREASTS

Steps:

• Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.