Feta Chicken Recipes

SPINACH & FETA STUFFED CHICKEN

Steps:

• Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
• Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

FANTASTIC FETA CHICKEN

Steps:

• Arrange chicken in 13X9-inch baking dish.
• Drizzle with 1 tablespoon of the juice.
• Sprinkle with oregano and pepper.
• Top with cheese; drizzle with remaining 1 tablespoon juice.
• Bake at 350°F for 30 to 35 minutes or until cooked through.

SPINACH AND FETA CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Thaw the spinach and wring as much of the water from it as possible.
• In a large bowl, combine the cream cheese with the garlic powder, salt, pepper, nutmeg, and cayenne pepper and mix until combined. Stir in the milk and then the feta cheese and spinach, mixing until combined.
• Place the chicken breasts flat in a single layer in the bottom of a large casserole dish. Spread the chicken with the spinach mixture and then sprinkle the mozzarella cheese evenly over the top.
• Bake for approx 40-50 minutes on the middle rack of the oven until the chicken is cooked through (165˚F internal temp)
• Garnish with grape tomatoes and serve hot! Enjoy!

FETA CHICKEN

Steps:

• In small bowl, mix lemon peel, lemon juice, mint, 4 teaspoons of the oil and dash pepper with whisk, Add cheese, stir with whisk. Set aside.
• In shallow bowl, mix bread crumbs and Italian seasoning. Sprinkle both sides of chicken with salt and teaspoon pepper; coat with bread crumbs mixture.
• In 10-inch nonstick skillet, heat remaining teaspoons oil over medium-high heat. Cook chicken in oil minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• On each of 4 plates, place 1 chicken breast, top with 2 1/2 tablespoons feta sauce.

5 INGREDIENT CHICKEN FETA PASTA

Steps:

• In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves. Sprinkle with 1/2 teaspoon salt and the black pepper. Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much, so that a nice crust will form. Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through.
• Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
• Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.

LEMON FETA CHICKEN

Steps:

• Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

CHICKEN WITH TOMATOES AND FETA

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.

GREEK FETA CHICKEN

Steps:

• Mix yogurt, garlic, oregano, and black pepper together in a bowl. Add chicken to yogurt marinade, coating all sides. Cover and refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from yogurt marinade; place on preheated grill. Cook for 6 minutes; flip and sprinkle with feta cheese. Cook until chicken is no longer pink in the center and juices run clear, 4 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with fresh parsley.

CHICKEN WITH FETA CHEESE

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.

FETA CHICKEN

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.

GREEK FETA CHICKEN

Steps:

• Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken.
• Seal bag and shake until chicken in well coated.
• Marinate chicken in refrigerator for about 30 minutes.
• Remove chicken from mariinade, reserving marinade.
• Place chicken on a rack in a broiler pan coated with cooking spray.
• Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes.
• Turn chicken; spoon reserved marinade over chicken and top with feta cheese.
• Broil 7 minutes or until done.
• Sprinkle with parsley.