Oopah Feta Chicken Breasts Recipes

"OOPAH!" FETA CHICKEN BREASTS

Steps:

• Preheat oven to 350 and spray baking pan with small amount of vegetable cooking spray.
• Randomly pierce chicken breasts with a fork to absorb lemon juice.
• Sprinkle 2 T lemon juice over chicken breasts, then season with salt and pepper.
• Top evenly with feta cheese, green pepper, chopped tomatoes and scallions, reserving a portion of green stems for garnishing later.
• Drizzle with remaining lemon juice.
• Bake uncovered in oven for 40-45 minutes until cooked through.
• Before serving, sprinkle with diced scallion greens and chopped parsley. If desired, a small amount of additional lemon juice can be drizzled over dish.
• Serve with crusty bread and butter and green vegetable of your choice. We like cut green beans sprinkled with a little oregano and melted butter.
• Enjoy!

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.

SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
• Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

FETA-BRINED CHICKEN BREASTS

Steps:

• Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
• Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
• Combine feta cheese, reserved brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).