Chicken Athena Recipe 455

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ATHENIAN CHICKEN ROLLS



Athenian Chicken Rolls image

This is a terrific chicken recipe! Preparing this dish is fairly labor-intensive, but it is well worth the work. Krissi, my daughter-in-law and kitchen assistant, made this for our family and she did a wonderful job. Once you get started, the prep should go like an assembly line.

Provided by Danielle Lorton @dlorton

Categories     Chicken

Number Of Ingredients 17

8 - boneless skinless chicken breasts
1 tablespoon(s) capers, drained
1/2 - lemon, juiced
3/4 cup(s) white wine, dry
1/2 pound(s) feta cheese
1 cup(s) chicken broth
1/4 teaspoon(s) pepper
1 tablespoon(s) flour
1/2 teaspoon(s) salt
10 ounce(s) spinach, fresh
2 tablespoon(s) butter
3 tablespoon(s) mushrooms, chopped
2 - cloves minced garlic
1/8 cup(s) olive oil
1 1/2 cup(s) bread crumbs, seasoned
1/2 cup(s) milk
3 - eggs, beaten

Steps:

  • Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  • In large frypan, place olive oil and heat to medium temperature. Add garlic and cook, stirring, 30 seconds. Add spinach and saute until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
  • Remove mixture from frypan, drain, cool and divide into 8 parts. On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.
  • In medium bowl, mix eggs and milk. In separate shallow bowl, place bread crumbs. Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
  • In same frypan, place peanut oil and heat to medium temperature. Add chicken and cook until brown. Remove chicken to pan with cover and bake in 350 oven about 30 minutes or until fork can be inserted with ease.
  • To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until thickened.
  • Place chicken rolls on serving dish and pour sauce over rolls.

CHICKEN ATHENA



Chicken Athena image

Categories     Cheese     Chicken     Garlic     Olive     Poultry     Tomato     Sauté     Feta     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
1 3 1/2 pound chicken, cut into 8 pieces
6 garlic cloves, chopped
1 1/2 teaspoon aniseed, crushed
1 28-ounce can Italian plum tomatoes
1/2 cup low-salt chicken broth
1/4 cup Ouzo, Pernod or Ricard
1 tablespoon dried oregano, crumbled
12 black brine-cured olives, pitted
4 ounces feta cheese, crumbled

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
  • Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
  • Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

CHICKEN ATHENA



Chicken Athena image

Found this recipe in Bon Appetit Too Busy to Cook. I don't always have aniseed and ouzo around but the combination is intoxicating! Great accompanied by orzo.

Provided by TishT

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 1/2 lbs chicken, cut into 8 pieces
6 cloves garlic, chopped
1 1/2 teaspoons anise seed, crushed
1 (28 ounce) can Italian plum tomatoes
1/2 cup low sodium chicken broth
1/4 cup Pernod or 1/4 cup ricard liqueur
1 tablespoon dried oregano, crumbled
12 black oil-cured olives, pitted
4 ounces feta cheese, crumbled

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • Sauté chicken in batches if necessary until brown, about 5 minutes per side.
  • Transfer to plate.
  • Pour off all but 2 Tbs drippings from skillet.
  • Add garlic and aniseed and stir 30 seconds.
  • Add tomatoes, broth Ouzo and oregano.
  • Bring mixture to simmer, breaking up tomatoes with back of spoon.
  • Return chicken to skillet.
  • Bring to simmer and cook uncovered 15 minutes.
  • Transfer chicken breasts to plate.
  • Turn chicken pieces in skillet over and simmer 5 minutes longer.
  • Transfer chicken in skillet to same plate.
  • Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.
  • Season with salt and pepper to taste.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

CHICKEN ATHENA RECIPE - (4.5/5)



Chicken Athena Recipe - (4.5/5) image

Provided by jmags

Number Of Ingredients 7

1 pound boneless chicken, cubed
1 Tablespoon olive oil
1 onion
1 can Del Monte original recipe stewed tomatoes
1 jar (6 oz) marinated artichoke hearts
1/4 tsp crushed rosemary
1/3 cup feta cheese

Steps:

  • Brown meat in oil, add onion and cook 2 minutes. Stir in tomatoes, rosemary and artichoke marinade. Cook over medium heat 10 -15 minutes, stirring frequently. Stir in artichoke hearts. Serve over angel hair pasta. Top with feta cheese. • I also use mushrooms and capers. I sauté the mushrooms with the meat and onion and I add the capers at the end with the artichoke hearts. • I use two can of tomatoes instead of one to give more sauce

ATHENIAN CHICKEN AND SAUCE



Athenian Chicken and Sauce image

Very nice, light, greek chicken dish. This came from the diabetics life website. Dietary Exchanges 1 Fat, 1/2 Vegetable, 6 Very Lean Meat

Provided by ashlynn08

Categories     Chicken Breast

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts, 4 pieces
1 tablespoon extra virgin olive oil
1/2 cup chopped fresh onion
1/4 medium green bell pepper, chopped, about 1/4 cup
2 garlic cloves, minced
3/4 cup reduced-sodium fat-free chicken broth
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon peel, grated
1 teaspoon ground oregano
pepper (to taste)
8 jumbo black olives, pitted, canned, sliced

Steps:

  • Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
  • Add in the onion garlic and pepper and sauté until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
  • While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
  • Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
  • Serve chicken topped with sauce and olives sprinkled on top.

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