Chicken El Greco Recipes

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through. , Drain pasta; toss with chicken mixture. Garnish with oregano if desired.

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:

• Pre-heat oven to 400 degrees.
• Saute the chicken in oil till browned.
• Place in a 9 X 13 baking pan.
• Add the other ingredients, except for the feta cheese if using.
• Toss together well.
• Place in oven for 35-40 minutes or till chicken is cooked through and potatoes are tender.

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:

• Brown chicken breasts in a large skillet over medium heat in olive oil, clarified butter or a combination until juices run clear.
• Remove chicken from pan and keep warm.
• Saute garlic in pan drippings til softened.
• Add cream soup and diced tomatoes to pan, stir to combine thoroughly.
• Add Italian seasoning and cinnamon.
• Adjust seasonings, more or less of each, to your family's tastes.
• If you intend to freeze the dish for later, go lightly on the seasonings as the flavors usually intensify with freezing.
• Bring to a boil then reduce heat, cover and simmer for 10-20 minutes.
• Meanwhile, prepare pasta according to package directions.
• Add chicken on top of sauce.
• Top each breast with shredded cheese.
• Cover and heat until cheese is melted.
• Place pasta on a platter, top with sauce and chicken breasts.
• Pass parmasan cheese at table.
• The sauce is very, very good made fresh but is fantastic when reheated, making it a great make-ahead dish.
• Follow the directions below.
• Freezer directions: Cool sauce and chicken (do not put mozzarella on chicken breasts at this time!).
• Place sauce and chicken breasts, without mozzarella, in freezer bag.
• Remove air, seal, label, date and freeze.
• Keep pasta and mozzarella on hand for serving day.
• To serve, thaw sauce and chicken.
• Reheat on medium-low to medium heat until chicken is hot throughout.
• Proceed with recipe as directed above.
• Alternately, sauce and chicken may be reheated in the microwave at 50% power.

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.