Cousin Cosmos Greek Chicken Recipes

COUSIN COSMO'S GREEK CHICKEN (VEGAN-STYLE)

Cousin Cosmo's Greek Chicken (Vegan-Style) image

This is a vegan take on Cousin Cosmo's Greek Chicken by ElizabethKnicely for the ZWT 9 - Make Mine Vegan. I had a hard time finding an acceptable vegan chicken substitute so I gave up and used eggplant instead. This is a dish with some of the same flavors but even better.

Provided by Member 610488

Categories Vegetable

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 19

Ingredients

1 eggplant, cut into 1/4 inch slices (medium to large, about 18-20 slices)
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano leaves, chopped
1 tablespoon cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 cup panko breadcrumbs, break crumbs
2 cups loosely packed torn fresh spinach leaves
1 ripe tomatoes, chopped
1 (8 ounce) container feta, crumbles (HeidiHo Veganics)
1/2 cup tahini
1 cup vegetable broth
1 cup fresh squeezed lemon juice
olive oil (use remainder of olive oil marinade topped up with additional olive oil to make 1/4 cup)
2 tablespoons hummus
3 cloves fresh garlic, finely minced or 1 1/2 teaspoons garlic powder
1 teaspoon mustard powder
1/4 teaspoon white pepper

Steps:

Preheat the oven to 425 degrees F.
Whirl together the lemon juice, oregano leaves and cilantro leaves in a food processor with 1/4 cup olive oil, salt, and pepper. On a dinner plate, pour out the panko bread crumbs.
In a mixing bowl, toss the eggplant slices together with the herb oil so they are all equally coated. Take each slice, drain off excess oil and coat with panko bread crumbs, like you bread chicken pieces. Set aside oil when done to use when making sauce.
Spread out on a flat baking pan. Roast for 10-12 minutes, until the eggplant softens and begins to crisp in the oven.
While the eggplant is baking, add spinach and tomato to medium frying pan. Add sauce ingredients to leftover olive oil marinade and whisk together with a fork until completely incorporated. Adjust the amount of vegetable broth to achieve your desired consistency.
Slowly add to the frying pan. Cover, turn heat on medium-low, and simmer 5-10 minutes, stirring occasionally.
When eggplant is done, plate each serving with one slice, portion out approximately 3/4 oz feta crumbles on top, place another eggplant slice over the crumbles and cover with heated sauce, spinach and tomatoes. Serve immediately.

Nutrition Facts : Calories 623.1, Fat 43.6, SaturatedFat 13.4, Cholesterol 53.6, Sodium 1227.7, Carbohydrate 44.1, Fiber 9.5, Sugar 9.4, Protein 20.4

COUSIN COSMO'S GREEK CHICKEN

Cousin Cosmo's Greek Chicken image

Make and share this Cousin Cosmo's Greek Chicken recipe from Food.com.

Provided by ElizabethKnicely

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 chicken bouillon cube, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomatoes, chopped

Steps:

On a large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

COUSIN COSMO'S GREEK CHICKEN

Cousin Cosmo's Greek Chicken image

This is a favorite chicken recipe, my son requests it every year for his birthday.

Provided by OAKLEY

Categories World Cuisine Recipes European Greek

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour, divided
½ teaspoon salt
¼ teaspoon black pepper
¼ pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 ½ cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

Steps:

On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 4.8 g, Cholesterol 85.2 mg, Fat 10.2 g, Fiber 0.8 g, Protein 31 g, SaturatedFat 3.9 g, Sodium 686.2 mg, Sugar 1.5 g

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