FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES
A wedge of lemon gives this chicken dinner a big burst of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
- Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.
- Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.
LEMON FETA CHICKEN
This bright, Greek-inspired chicken has only five ingredients-it's a busy-day lifesaver! My husband and I prepare the dish often, and it's a hit every time. -Ann Cain, Morrill, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN WITH FETA CHEESE
Feta cheese has a rich, tangy taste. Besides adding flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387 g, Fat 19 g, Protein 49 g
ADOBO CHICKEN
Steps:
- For the chicken: Preheat 2 cast-iron grill pans over medium heat.
- Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
- Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
- Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
- To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
- Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.
FOIL-BAKED CHICKEN
Provided by Food Network
Yield 18 packets
Number Of Ingredients 9
Steps:
- Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
- Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
CHICKEN WITH SPRING VEGETABLES
Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
- Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams
FANTASTIC FETA CHICKEN
Make and share this Fantastic Feta Chicken recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
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 TOMATOES AND FETA
A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
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.
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- Heat a large skillet over medium-high heat, add olive oil then place chicken in skillet. Cook 4–5 minutes per side or until cooked through. Remove chicken to a serving platter and cover with foil to keep warm.
- Wipe out skillet and reduce heat to medium. Add butter, allow it to melt then add flour and stir to combine. Cook flour, whisking constantly for approximately 1 minute until it just begins to turn light brown. Whisk in milk and allow the mixture to come to a bubble.
- Stir in oregano, garlic powder and lemon zest then reduce heat to low and simmer 5–6 minutes, stirring occasionally until slightly thickened. Add feta crumbles, stir until cheese is mostly melted then remove from heat.
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- Chicken and Red Pepper Hummus Flatbread. This flatbread sandwich with feta and chicken, fresh crunchy vegetables, and a roasted red pepper hummus spread is the perfect serving for tonight's dinner if you're looking for a great dinner idea that's also simple to make.
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- Mediterranean Chicken & Wild Rice Cups. This recipe is well worth your time if you have 30 minutes to spare. Serve a memorable meal tonight with these quick Mediterranean Chicken and Wild Rice Cups.
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