Lazy Greek Chicken Recipes

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GREEK LAZY LASAGNA



Greek Lazy Lasagna image

Pasta, feta cheese, spinach and olives all mixed together and baked.

Provided by Lisa

Categories     World Cuisine Recipes     European     Greek

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles)
2 tablespoons extra-virgin olive oil
¼ cup chopped onion
3 cloves garlic, chopped
2 (6 ounce) boneless, skinless chicken breasts, thinly sliced
1 (10 ounce) bag chopped fresh spinach
1 (8 ounce) can sliced black olives
1 ½ tablespoons fresh lemon juice
2 cups crumbled feta cheese

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 malfada pasta, and return to a boil. Cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. Drain well, and return pasta to the pot.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine olive oil, onion, and garlic in a large skillet. Cook and stir over medium heat until soft, about 3 minutes. Add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. Mix in the spinach, black olives, and lemon juice. Cook until heated through, an additional 1 to 2 minutes. Stir the chicken mixture into the pasta, add the feta cheese, and mix well. Spoon into the prepared baking dish, and cover with aluminum foil.
  • Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.

Nutrition Facts : Calories 489.4 calories, Carbohydrate 47.5 g, Cholesterol 80.8 mg, Fat 21.8 g, Fiber 3.7 g, Protein 27.6 g, SaturatedFat 10.7 g, Sodium 1009 mg, Sugar 4.9 g

LAZY GREEK CHICKEN



Lazy Greek Chicken image

Awesome recipe out of the Rachel Ray magazine! Fast and easy. Definate keeper. Will try with white fish also. Will try with a little lemon juice to the filling...

Provided by Id-do-the-cookin

Categories     Chicken

Time 55m

Yield 6 breast, 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1/2 medium onion, finely hopped
2 large garlic cloves, finely chopped
1 (10 ounce) box organic frozen chopped spinach, thawed
salt and pepper
freshly grated nutmeg, to taste
2 tablespoons butter
1 cup panko breadcrumbs
1 teaspoon dried oregano
4 boneless skinless chicken breasts
1/2 cup crumbled Greek feta cheese

Steps:

  • Preheat the over 425. Heat 1 T. EVOO, 1 turn of the pan, in a small skillet
  • over medium heat.
  • Add the onion and 2/3 of the garlic and cook until softened, 3 to 4 minutes.
  • Transfer to a bowl to cool, and then add spinach and season with salt, pepper and nutmeg. Melt the butter in same pan, turn off the heat and add the panko, oregano and remaining garlic, toss.
  • Drizzle a baking dish with the remaining 1 T. EVOO.
  • Split each chicken breast across (but not all the way thru) open like a book. Stuff with the spinach and feta. Letting the stuffing overflow the edges.
  • Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Nutrition Facts : Calories 381.2, Fat 17.4, SaturatedFat 5.6, Cholesterol 90.8, Sodium 438.8, Carbohydrate 24.5, Fiber 3.6, Sugar 2.8, Protein 31.6

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