Chicken Breasts With Feta Cheese Sauce Recipes

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CHICKEN WITH FETA CHEESE



Chicken with Feta Cheese image

Feta cheese has a rich, tangy taste. Besides adding flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.

Provided by Martha Stewart

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

Time 25m

Number Of Ingredients 8

3/4 cup crumbled feta cheese (about 3 ounces)
1 teaspoon dried oregano
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup homemade or low-sodium store-bought chicken stock
Juice of 1/2 lemon
2 tablespoons unsalted butter

Steps:

  • In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
  • Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
  • To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

Nutrition Facts : Calories 387 g, Fat 19 g, Protein 49 g

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.

FETA CHICKEN



Feta Chicken image

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Provided by Debbie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 3

6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
¼ cup Italian-style dry bread crumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
  • Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
  • Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 4.6 g, Cholesterol 93.7 mg, Fat 7.8 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 4.7 g, Sodium 481 mg, Sugar 1.4 g

STUFFED CHICKEN BREAST W/FETA CHEESE



Stuffed Chicken Breast W/feta Cheese image

I saw this recipe on a PBS channel here in CA. My family loves it because the cheese makes it taste so tangy. It's ever so simple to make. Tip - here in CA it's much cheaper to buy Feta Cheese at a club. I cook the breast with the skin to keep it moist but we don't eat it because of the fat content.

Provided by pterron94

Categories     Poultry

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

6 chicken breasts, with skin attached (with ribs)
1 cup feta cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat Oven to 350 degrees.
  • Crumble Feta Cheese into a medium sized bowl.
  • Put Italian Seasoning in palm and crush it as you sprinkle it over the cheese as this releases more flavor.
  • Add garlic & onion powder, salt & pepper.
  • Mix together with fork.
  • Turn the breast so that the thickest part is facing you.
  • With a sharp knife cut a pocket in the breast - make sure you don't cut all the way through on any of the three sides. You can cut right along the rib which I find is much easier.
  • Separate the Feta Mixture into 6 equal portions (or whatever amount of breasts you are making). Stuff each portion of the Feta Mixture into the pocket of one breast.
  • Flatten the mixture by pressing down on the top part of the pocket then slightly pull the top of the pocket over the cheese. As it cooks the meat will contract a little bit and the cheese will 'pop' out. If you don't cover it the cheese will spill out all over the place.
  • Spray boiler pan with Cooking Spray & place chicken on pan.
  • Cook for no more than 45 minutes or chicken will be tough & dry.

Nutrition Facts : Calories 324.5, Fat 18.8, SaturatedFat 7.6, Cholesterol 115, Sodium 565.2, Carbohydrate 3.1, Fiber 0.2, Sugar 1.8, Protein 34.2

CHICKEN WITH TOMATO AND FETA CHEESE



Chicken With Tomato and Feta Cheese image

Want something really tasty on the table - ASAP?!!! This is great served with orzo, a rice-shaped pasta very popular in Greece.

Provided by evelynathens

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 large shallots, chopped
1 garlic clove, minced
1 1/2 teaspoons dried oregano, crumbled
4 boneless chicken breast halves (with skin)
2 cups canned crushed tomatoes
1/2 cup red wine
1 (14 1/2 ounce) can chicken broth
1 cup feta cheese, crumbled
1/2 cup kalamata olive, pitted, chopped

Steps:

  • Heat oil in large skillet over medium-high heat. Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
  • Season chicken. Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes. Turn chicken over. Add tomatoes, red wine and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 7-8 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes.

FETA-STUFFED CHICKEN BREAST



Feta-Stuffed Chicken Breast image

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

10 (6 ounce) skinless, boneless chicken breast halves
¼ cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 ½ teaspoons garlic powder
salt and ground black pepper to taste
1 (8 ounce) package Cheese, feta
3 tablespoons vegetable oil
4 cloves garlic, chopped
¼ cup crumbled feta cheese, or to taste

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

CHICKEN BREASTS WITH FETA CHEESE SAUCE



Chicken Breasts with Feta Cheese Sauce image

If you are a fan of feta cheese this will really be a hit at dinner time.

Provided by Deborah Mackrodt @DebiCooks

Categories     Chicken

Number Of Ingredients 7

2 tablespoon(s) vegetable oil
6 - chicken breasts, boneless and skinless
1 tablespoon(s) butter
1 tablespoon(s) flour
12 ounce(s) evaporated skim milk
1 tablespoon(s) chives, dried or fresh minced
3/4 cup(s) crumbled feta cheese

Steps:

  • Using 2T of olive oil which you put in a pan on medium heat until hot.
  • Add chicken, and cook 7 minutes on each side until done.
  • Set aside and keep warm.
  • Melt butter in a small saucepan over medium heat, add flour.
  • Cook 1 minute stirring constantly with a wire whisk.
  • Gradually add milk, stirring constantly.
  • Stir in chives.
  • Reduce heat to medium-low and cook, stirring constantly, 3 minutes or until thickened and bubbly.
  • Add cheese, and stir until cheese melts.
  • Spoon over chicken.

CHICKEN WITH TOMATO AND FETA CHEESE SAUCE



Chicken with Tomato and Feta Cheese Sauce image

Provided by James G. Nichols

Categories     Chicken     Tomato     Sauté     Low Carb     Kid-Friendly     Quick & Easy     Feta     Bon Appétit     Rhode Island     Small Plates

Yield Serves 4

Number Of Ingredients 8

2 tablespoons olive oil
3 large shallots, chopped
2 teaspoons dried oregano
4 boneless chicken breast halves with skin
2 cups canned crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 cup crumbled feta cheese
1/3 cup chopped brine-cured black olives (such as Kalamata)

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and sauté until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken, skin side down, to skillet and sauté until skin browns, about 5 minutes. Using tongs, turn chicken over. Add tomatoes and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 5 minutes. Mix in cheese and simmer until heated through, about 5 minutes.

CREAMY WHIPPED FETA



Creamy Whipped Feta image

This creamy and tangy dip gets topped with tart and sweet sun-dried tomatoes, pine nuts, and parsley to make a delicious party appetizer that everyone will love. This is not only a tasty dip for veggies or crackers, it is fantastic served in a pita with grilled chicken or pork. Use high-quality feta and olive oil for best results.

Provided by France C

Categories     Feta Cheese

Time 15m

Yield 10

Number Of Ingredients 9

8 ounces chopped feta cheese
¾ cup Greek yogurt
1 clove garlic, minced
½ teaspoon lemon zest
freshly ground black pepper to taste
3 tablespoons olive oil, divided
1 tablespoon minced oil-packed dried tomatoes
1 tablespoon pine nuts
1 tablespoon minced fresh parsley

Steps:

  • Combine feta cheese, Greek yogurt, garlic, lemon zest, and black pepper in a food processor. Pulse several times to combine. With motor running, slowly drizzle in 2 tablespoons olive oil until dip is smooth and creamy, approximately 1 minute, scraping down the sides of the bowl as needed.
  • Transfer mixture to a bowl or onto a plate and top with sun-dried tomatoes, pine nuts, and parsley. Drizzle with remaining olive oil and serve.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 2 g, Cholesterol 23.6 mg, Fat 10.9 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 265.1 mg

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