Mediterranean Chicken With Orzo And Feta Recipes

MEDITERRANEAN CHICKEN ORZO

Steps:

• 1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
• 2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
• 3. Season to taste with salt and ground black pepper.

MEDITERRANEAN CHICKEN ORZO

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

SKILLET CHICKEN WITH ORZO, DILL AND FETA

Steps:

• Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
• Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
• Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

MEDITERRANEAN CHICKEN WITH ROSEMARY ORZO

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
• Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

MEDITERRANEAN CHICKEN AND ORZO

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
• In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

MEDITERRANEAN CHICKEN WITH FETA CHEESE

Steps:

• Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!).
• Heat oil over medium heat in a large skillet.
• Chop onions coarsely and add to pot.
• Cut chicken into bite-size pieces and add to pot.
• Raise heat to med-high.
• Cook until chicken is not pink on the outside (about 3 minutes).
• Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
• When chicken is cooked through, stir in wine and cook 1 minute.
• Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
• Stir in feta cheese and kalamata olives.
• Garnish with parsley.
• Serve over hot drained orzo -- sometimes I mix it all together.

MEDITERRANEAN ORZO CHICKEN SALAD

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
• Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
• Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
• Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
• Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

CHICKEN MESSINA WITH ORZO

Steps:

• Sprinkle chicken with 1/2 tsp salt (optional) and 1/4 tsp pepper, dust chicken with flour.
• Heat oil over medium high heat. Saute chicken about 3 minutes per side or until browned.
• Add garlic and saute about 30 seconds.
• Add 1 cup of chicken broth and boil 1 minute, stirring to scrape up brown bits.
• Lower heat and simmer for 10 minutes.
• Cook orzo in water according to package directions, until al dente.
• Drain, add butter, parsley, and the remaining salt (optional) and pepper and toss.
• In skillet with chicken, increase heat to high and add the remaining cup of chicken stock, vinegar, and capers. Cook about 8 minutes, stirring, until consistency is syrupy.
• Top orzo with chicken mixture and sprinkle with feta.

MEDITERRANEAN CHICKEN WITH ORZO AND FETA

Steps:

• Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in Dutch oven. Drain bacon on paper towels.
• Add chicken to reserved drippings; cook 5 min. on each side or until lightly browned. Drain fat. Add pasta sauce, broth, pasta, garlic and oregano; mix well. Bring to boil; cover.
• Cook on low heat 25 to 30 min. or until chicken is done (165°F) and orzo is tender. Stir in reserved bacon and olives. Serve sprinkled with cheese.