GREEK CHICKEN WITH TOMATO, OLIVE, AND FETA TOPPING
Greek Chicken with Tomato, Olive, and Feta Topping is easy enough for a work-night meal, and this recipe has all those greek flavors you love.
Provided by Kalyn Denny
Categories Easy to Cook
Time 30m
Number Of Ingredients 9
Steps:
- Trim any visible fat or undesirable parts from each chicken breast, then score the top with small diagonal cuts that criss-cross, being careful not to cut too far into the chicken so you can still turn them when you cook.
- Mix together the olive oil, lemon juice, oregano, and minced garlic.
- Remove 1/4 cup of that mixture and set aside for the topping later.
- Put scored chicken pieces into a glass baking dish or a Ziploc bag and marinate in the refrigerator at least one hour or as long as all day.
- When you're ready to cook, take the chicken out of the fridge and let it come to room temperature while you cut up the olives and tomatoes.
- Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.
- Heat about 1 tsp. additional olive oil in a large heavy frying pan over medium-high heat. (I used a 12-inch cast-iron skillet (affiliate link) which is great for stovetop browning of meat.)
- Remove chicken from the marinade and arrange in frying pan so they aren't crowded, scored side down.
- Cook 3-4 minutes on the top side, or until nicely brown, then turn and cook another 3-4 minutes on the second side. Chicken should feel firm (but not hard) to the touch when it's done.
- Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn't use too much salt.)
- Arrange chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.
Nutrition Facts : Calories 552 calories, Carbohydrate 3.1 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 41 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 8 grams sugar, UnsaturatedFat 28 grams unsaturated fat
GREEK CHICKEN CUTLETS
When 15 minutes is all you have, saute a quick-cooking cut, like thin chicken cutlets, and top it with a fresh, Greek-flavored mix of feta, olives, tomatoes, and mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
- Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.
Nutrition Facts : Calories 397 g, Fat 21 g, Fiber 1 g, Protein 45 g
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA
Categories Cheese Chicken Dairy Olive Poultry Tomato Marinate Sauté Low Carb Dinner Feta Fall Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
- Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.
GREEK CHICKEN CUTLETS
This Greek style chicken recipe is full of flavor and wonderful for a very quick weeknight dinner. It was adapted from one published in Everyday Food magazine. Can serve this with orzo or pita bread for a complete meal.
Provided by PanNan
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, olives, feta, mint, and 1 tablespoon of olive oil in a medium bowl and season with salt and pepper to taste. Set aside.
- Season cutlets with salt and pepper to taste. Heat a grill pan, grill, or broiler. Coat pan or grill grates with remaining olive oil, and grill or broil 2 minutes per side.
- Transfer cooked chicken to a warm plate and cover with foil to keep warm.
- To serve, top each chicken cutlet with tomato mixture.
Nutrition Facts : Calories 391.6, Fat 22.3, SaturatedFat 7, Cholesterol 135.8, Sodium 620.6, Carbohydrate 5.3, Fiber 1.5, Sugar 3.2, Protein 41.3
GREEK CHICKEN WITH OLIVES AND POTATOES
Fabulous meal, takes an hour or so, but its definately worth the wait. Chicken simmered with tomatoes, and olives, served with potatoes.
Provided by Chef Shantal
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
- Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
- Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
- Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.
Nutrition Facts : Calories 874.9, Fat 43.9, SaturatedFat 11.5, Cholesterol 181.1, Sodium 1197.4, Carbohydrate 68.1, Fiber 9.2, Sugar 11.9, Protein 52.9
GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI
A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine onion and vinegar; season with salt and pepper. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.
- In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
- In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through, about 10 minutes. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.
Nutrition Facts : Calories 300 g, Fat 10 g, Fiber 2 g, Protein 40 g, SaturatedFat 2 g
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