Chicken Breasts Ala Grecque Recipes

Steps:

• Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
• Preheat grill for medium heat, and lightly oil grate.
• Cook chicken on grill until meat is no longer pink and juices run clear.

Steps:

• Preheat oven to 400°F
• Combine oregano, salt and pepper in a small dish.
• Rub seasonings into chicken.
• Arrange in large baking dish.
• Blend together olive oil and lemon juice.
• Pour mixture over chicken pieces.
• Bake 40 minutes, or until tender.

Steps:

• Heat a medium nonstick skillet until very hot, then reduce heat to medium.
• Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
• Add the minced garlic and stir.
• Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
• Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
• Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
• Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
• Stir this into the pan, along with the yogurt and stir to mix well.
• Season with salt and freshly ground pepper.

Steps:

• Season flour with salt and pepper; coat chicken pieces with seasoned flour.
• Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
• Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

Steps:

• Brush chicken with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill, turning once until cooked, about 12 minutes total. Set aside to cool.
• In a small bowl, whisk together lemon juice, vinegar, oregano garlic, olive oil, and salt and pepper to taste; set aside.
• Place the lettuce, cucumbers, tomatoes, red pepper, onion, parsley, and mint in a large bowl; add 1/2 cup dressing, toss to coat and season to taste with salt and pepper.
• Divide salad and mound on four individual dinner plates or wide shallow bowls; sprinkle with olives and feta. Slice chicken crosswise into 1/2-inch-wide strips and fan out on top of individual salads. Place lemon wedge on each plate and serve immediately.