GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
FETA-STUFFED CHICKEN BREAST
Boneless chicken breast stuffed with feta cheese. Great for entertaining.
Provided by TruBlue
Categories Stuffed Chicken Breasts
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
- Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
- Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
- Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
- Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 3.9 g, Cholesterol 123.3 mg, Fat 12.3 g, Fiber 0.2 g, Protein 44.1 g, SaturatedFat 5.4 g, Sodium 474.3 mg, Sugar 1.4 g
GRILLED STUFFED CHICKEN BREASTS
This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.
Provided by diggler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
- Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
- Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g
GRILLED EGGPLANT AND PEPPERS WITH FETA
An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!
Provided by Marcia
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
- Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
- Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.
Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g
GRILLED EGGPLANT WITH FETA RELISH
I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.
Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS
A warm evening, a glass of wine, and tender grilled chicken filled with herb-flecked cheese and olives--perfect.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
- Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 290, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
SPINACH & FETA STUFFED CHICKEN BREASTS
Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.
Provided by Granny Moses
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
- Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
- Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
- Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.
Nutrition Facts : Calories 175.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 83.9, Sodium 259.4, Carbohydrate 1.5, Fiber 0.5, Sugar 0.5, Protein 27.1
FETA-STUFFED CHICKEN
When my husband and I were first married, I only knew how to make a few meals that we'd rotate throughout the week. After some experimenting, I created this mouthwatering stuffed chicken recipe that's still a favorite today.-Lisa Herbert, Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.
Nutrition Facts : Calories 369 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 733mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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