Greek Chicken With Capers Raisins And Feta Recipes

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Greek Chicken With Capers, Raisins and Feta image

Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (recipe #16866), and a light green salad.

Provided by Derf2440

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
1 1/2 cups reduced-sodium fat-free chicken broth
1/3 cup golden raisin
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup crumbled feta cheese
4 slices lemons, thin slices (optional)

Steps:

Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
Heat oil in a large nonstick fry pan over medium high heat.
Add chicken and cook for 4 minutes on each side.
Remove chicken from pan, keep warm.
Add onions to pan, sauté 2 minutes.
Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
Return chicken to pan.
Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
Place chicken on individual plates and keep warm.
Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
Garnish with lemon slices if desired.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Greek Chicken with Capers, Raisins and Feta image

Raisins add a slight sweetness to chicken breasts bathed in a caper and lemon sauce. A tangy richness comes from a sprinkle of feta cheese.

Provided by Allrecipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
1 ½ cups fat-free, low-sodium chicken broth
⅓ cup golden raisins
2 tablespoons lemon juice
2 tablespoons capers
¼ cup crumbled feta cheese
4 slices thin lemon slices

Steps:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 cup sauce over each serving; top with 1 tablespoon cheese. Garnish with lemon slices, if desired.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 21.1 g, Cholesterol 97.6 mg, Fat 9.2 g, Fiber 2.3 g, Protein 37.2 g, SaturatedFat 3.1 g, Sodium 350.2 mg, Sugar 10.8 g

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Greek Chicken with Capers, Raisins and Feta image

Raisins add a slight sweetness to chicken breasts bathed in a caper and lemon sauce. A tangy richness comes from a sprinkle of feta cheese.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
1 ½ cups fat-free, low-sodium chicken broth
⅓ cup golden raisins
2 tablespoons lemon juice
2 tablespoons capers
¼ cup crumbled feta cheese
4 slices thin lemon slices

Steps:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 cup sauce over each serving; top with 1 tablespoon cheese. Garnish with lemon slices, if desired.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 21.1 g, Cholesterol 97.6 mg, Fat 9.2 g, Fiber 2.3 g, Protein 37.2 g, SaturatedFat 3.1 g, Sodium 350.2 mg, Sugar 10.8 g

GREEK FETA CHICKEN

Greek Feta Chicken image

Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

7 medium red potatoes, cut into 1-inch cubes
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 cup reduced-fat sun-dried tomato salad dressing
2 teaspoons Greek seasoning
1 teaspoon dried basil
1/2 cup crumbled reduced-fat feta cheese

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.

Nutrition Facts : Calories 316 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 767mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS

Greek-Style Roasted Chicken Legs, Potatoes and Capers image

If you love Greek food as much as we do then you will love this dish --- you may omit the capers and use your choice of chicken pieces instead of all legs --- omit the chicken and reduce the chicken broth, and you have an outstanding roasted potato dish --- this also works very well using sweet potatoes in place of russets.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 lbs chicken legs (can use less)
6 large russet potatoes, peeled and cut into about 3-inch cubes
2 tablespoons chopped minced fresh garlic (add the whole bulb if desired the more the better!)
1 large onion, sliced
2 -4 tablespoons capers, drained
3/4 cup chicken broth
1/2 cup olive oil
2/3 cup lemon juice (can use bottled, I prefer freshly-squeezed)
1 -2 tablespoon dried oregano (or to taste)
1 teaspoon dried rosemary (or to taste)
salt & freshly ground black pepper

Steps:

Set oven to 375 degrees F.
Grease a large roasting pan (large enough to hold the chicken).
Rub the chopped garlic into the chicken and season with salt and pepper.
Place the chicken into the pan along with the potatoes, onions and capers.
Pour the broth over.
In a small bowl whisk together oil, lemon juice, oregano and rosemary.
Pour evenly over the chicken and potatoes.
Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
*NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.

Nutrition Facts : Calories 1343.5, Fat 69.3, SaturatedFat 15.6, Cholesterol 282.6, Sodium 573.2, Carbohydrate 105.6, Fiber 13.6, Sugar 7.2, Protein 74.9

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Greek Chicken With Capers Raisins And Feta Recipes

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (recipe #16866), and a light green salad.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Raisins add a slight sweetness to chicken breasts bathed in a caper and lemon sauce. A tangy richness comes from a sprinkle of feta cheese.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Raisins add a slight sweetness to chicken breasts bathed in a caper and lemon sauce. A tangy richness comes from a sprinkle of feta cheese.

GREEK FETA CHICKEN

Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. -Taste of Home Test Kitchen

GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS

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