Sauteed Chicken With Tomatoes Olives And Feta Recipes

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GREEK CHICKEN WITH TOMATO, OLIVE, AND FETA TOPPING



Greek Chicken with Tomato, Olive, and Feta Topping image

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

4 boneless, skinless chicken breasts, trimmed and scored on top
1/2 cup olive oil (plus a little more for cooking chicken)
1/2 cup fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
2 T chopped fresh oregano (or in a pinch, use 1 tsp. dried oregano)
2 tsp. finely chopped fresh garlic
1 cup chopped grape or cherry tomatoes (I cut them in fourths lengthwise)
1/3 cup sliced Kalamata olives (I cut them in fourths lengthwise)
1/2 cup crumbled Feta cheese
salt and fresh-ground black pepper to taste

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

SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA



Sauteed Chicken with Tomatoes, Olives, and Feta image

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

6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
1/2 cup plus 2 tablespoons olive oil
1/3 cup fresh lemon juice
8 teaspoons chopped fresh oregano
2 garlic cloves, pressed
30 pitted Kalamata olives, cut lengthwise into slivers
16 grape tomatoes, stemmed, quartered lengthwise
1/2 cup crumbled feta cheese

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.

FETA TOMATO OLIVE CHICKEN



Feta Tomato Olive Chicken image

Make and share this Feta Tomato Olive Chicken recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup flour
salt and pepper
2 tablespoons salad oil
2 (6 ounce) boneless skinless chicken breasts
2 tablespoons olive oil
2 cloves crushed garlic
1/4 cup diced onion
1/4 cup red wine
2 tomatoes, skinned,seeded and chopped
1/4 cup Greek olive, pitted and chopped
2 tablespoons fresh basil, chopped
1/4 cup feta cheese

Steps:

  • Salt and pepper chicken and dredge in flour.
  • Saute in salad oil over medium heat for about 3 minutes per side or until done.
  • Remove from pan and set aside.
  • Place olive oil in same pan and add garlic and onion and saute for 2 minutes.
  • Add wine and tomatoes and cook for one minute.
  • Add olives and cook for another minute.
  • Add salt and pepper to taste.
  • Remove pan from heat and add basil and feta cheese.
  • Place chicken breasts on serving plates and top with tomato olive mixture.

PAN SEARED CHICKEN WITH OLIVES



Pan Seared Chicken with Olives image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
  • Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
  • Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
  • For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
  • Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
  • Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

CHICKEN WITH OLIVES AND FETA CHEESE



Chicken with Olives and Feta Cheese image

Provided by Peter Rasmussen

Categories     Chicken     Olive     Onion     Tomato     Sauté     Low Carb     Feta     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
  • Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
  • Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.

CHICKEN WITH TOMATOES AND FETA



Chicken with Tomatoes and Feta image

A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons olive oil
1 small yellow onion, minced
3 cloves garlic, minced
5 plum tomatoes, coarsely chopped (3 cups)
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Salt
4 ounces feta, crumbled (1/2 cup)
Fresh dill, for serving

Steps:

  • Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
  • Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

CHICKEN W/CHERRY TOMATOES,OLIVES, FETA,& MINT



Chicken W/Cherry Tomatoes,olives, Feta,& Mint image

Make and share this Chicken W/Cherry Tomatoes,olives, Feta,& Mint recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Greek

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1/2 cup unbleached all-purpose flour
4 boneless skinless chicken breasts, about 5 to 6 ounce each
salt & fresh ground pepper
4 tablespoons olive oil, plus 2 more teaspoons if needed
2 medium garlic cloves, minced about 2 teaspoons
1 pint cherry tomatoes, halved
1/2 cup kalamata olive, pitted and halved
1 -2 tablespoon water (if needed)
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 cup thinly sliced fresh mint leaves

Steps:

  • Remove chicken tenderloin- The chicken tenderloin is the small piece of meat attached to the underside of each breast half.
  • Also remove any white or yellow fat.
  • Put the flour in a shallow dish. Dry chicken with paper towels and season with salt and pepper. Dredge 1 chicken breast at a time in the flour, shaking off the excess.
  • Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until well browned on one side, 6 to 8 minutes.
  • Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.
  • Add 2 more teaspoons of the oil (if needed) and the garlic to the skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in the tomatoes and olives, scraping up any browned bits. (If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.) Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
  • Off the heat, stir in the remaining 2 tablespoons olive oil and pour the tomatoes over the chicken. Sprinkle with the feta and mint. Serve.

Nutrition Facts : Calories 381.8, Fat 20.3, SaturatedFat 4.8, Cholesterol 81.8, Sodium 396, Carbohydrate 17.2, Fiber 2, Sugar 2.6, Protein 31.9

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