Chicken Feta Recipe 45

FANTASTIC FETA CHICKEN

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.

CHICKEN WITH FETA CHEESE

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.

FETA CHICKEN

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.

FETAFIRE CHICKEN

Steps:

• For the marinade and the chicken: Whisk together in a large bowl the olive oil, vegetable oil, lemon juice, oregano, salt, garlic powder, onion powder and black pepper. Transfer the marinade to a large container with a tight-fitting lid or a large resealable plastic bag. Add the chicken and turn to coat evenly in the marinade. Refrigerate for at least 2 hours but no more than 3 hours.
• Meanwhile, for the Fetafire: Put the feta in a large bowl.
• Add the roasted red pepper, green bell pepper and onion purees to a food processor. Add the cayenne pepper and process until blended and smooth. Add this spicy onion-pepper mixture to the feta along with the mayonnaise and olive oil and mix thoroughly with a spatula. (The mixture should have an orange color.) Refrigerate the mixture until ready to use.
• Cook the chicken: For grilling, lightly coat grill grates with oil and preheat the grill to medium-high (400 degrees F). Remove the chicken from the marinade and allow excess to drip off, transfer to the grill and cook until nicely marked and the internal temperature of the chicken is 165 degrees F, about 5 minutes per side. For baking, preheat the oven to 375 degrees F and transfer the drained chicken breasts to a lightly oiled baking sheet and bake until the internal temperature of the chicken is 165 degrees F, about 20 minutes. Allow the chicken to cool and then cut into 1-inch cubes.
• Cook and assemble: Add 2 tablespoons of the Fetafire to a large skillet over medium heat. Add about 1 cup of the chicken cubes and toss constantly to heat through, about 2 minutes. Serve the Fetafire chicken on top of a warmed pita and top with shredded lettuce and diced tomato. Repeat with the remaining Fetafire sauce, chicken cubes, pita, lettuce and tomatoes.

EASY FETA-CHICKEN BAKE

Steps:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Drizzle with 1 Tbsp. lemon juice. Season with black pepper. Top with cheese; drizzle with remaining lemon juice.
• Bake 35 to 40 min. or until chicken is done (165°F). Top with red peppers and parsley.

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).

GREEK FETA CHICKEN

Steps:

• In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.

GARLIC FETA CHICKEN

Steps:

• In a Ziplock bag, mix together the yogurt, garlic, and rosemary.
• Add the chicken breasts, close the bag securely, shake well and place in refrigerator to marinate for 24 hours.
• To cook, broil chicken breasts for about 7 minutes per side, until juices run clear.
• Top each breast with crumbled feta and broil again for about 1 to 2 minutes - careful to not let them burn - until the cheese has melted.
• Serve and enjoy!
• Good with pilaf or orzo.
• Source: fran in VA from Gail's Recipe Swap.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.