GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
GREEK ORZO CHICKEN
Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. -Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.
Nutrition Facts : Calories 391 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 783mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
GREEK LEMON CHICKEN-ORZO SOUP
Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
- Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
- Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.
GREEK OUZO CHICKEN
Added for ZWT #6's trip to Greece, Ouzo adds a light anise taste to this dish of chicken with vegetables in a cream sauce. Serve with Greek salad and crusty loaf of bread.
Provided by CaliforniaJan
Categories Chicken Breast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-bottomed frying pan. When hot, add the chicken and sauté for 4 minutes. Add the carrots and zucchini and continue to sauté 3 minutes longer. Add the ouzo, cream, salt, and pepper and cook 2-3 minutes more until the sauce melds.
Nutrition Facts : Calories 618.2, Fat 38.7, SaturatedFat 16.4, Cholesterol 213.5, Sodium 229.6, Carbohydrate 11.4, Fiber 3, Sugar 4.8, Protein 55.4
GREEK ORZO CHICKEN
25 minutes and 2 steps is all takes to prepare this wonderful chicken and pasta recipe - perfect if you like Greek cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place pasta, chicken, cucumbers and bell pepper in large bowl.
- Pour vinaigrette over salad; toss until coated. Top with olives and cheese.
Nutrition Facts : Calories 305, Carbohydrate 46 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 280 mg
GREEK CHICKEN WITH ORZO
This tastes of summer... really nice served with a glass (or two) of Red wine and a crisp salad. You need to use the ripest, juiciest reddest tomatoes you can find, so if only anemic looking Toms are on hand, use a can of chopped tomatoes instead. Don't be tempted to use chicken breasts instead, as it's the chicken juices that flavour the pasta so well. Cooking time includes 2 hours marinading
Provided by SugaredAlmond
Categories Chicken Thigh & Leg
Time 3h30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
- Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
- Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
- Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
- Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
- Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
- Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
- Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
- I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.
Nutrition Facts : Calories 1126.7, Fat 53.9, SaturatedFat 15.4, Cholesterol 184.7, Sodium 741.7, Carbohydrate 96.1, Fiber 13.9, Sugar 17.3, Protein 53.2
GREEK CHICKEN ORZO CASSEROLE
This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
- Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.
Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g
GREEK OUZO PORK KABOBS
Eat dinner as the Mediterraneans do with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.
Nutrition Facts : Calories 336 calories, Fat 15g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 178mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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