CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS
* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
- To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
- To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
GREEK PIZZA WITH SPINACH, FETA AND OLIVES
Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
Provided by USA WEEKEND Pam Anderson
Categories World Cuisine Recipes European Greek
Time 42m
Yield 6
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
- Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g
IN-A-PINCH CHICKEN & SPINACH
I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.
Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
- Season the chicken breasts with olive oil, pepper, and salt.
- Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
- In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
- Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
- Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
- Serve chicken on top of whole wheat pasta and spinach marinara sauce.
- Enjoy!
CHICKEN, SPINACH, SUN-DRIED TOMATO, AND FETA PIZZA
Make and share this Chicken, Spinach, Sun-Dried Tomato, and Feta Pizza recipe from Food.com.
Provided by mhs_isu
Categories Chicken
Time 53m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Heat olive oil in large skillet on medium to medium-high heat.
- When oil is hot, add chicken and garlic.
- Cook until chicken is done and set aside.
- In another skillet, add water and spinach.
- Cover skillet at medium heat and wait for spinach to wilt.
- Remove spinach and drain.
- Spoon pizza sauce onto crust and spread to desired thickness.
- Cut tomatoes into small pieces.
- Distribute chicken evenly on crust.
- Cover chicken and crust with mozzarella cheese.
- Add spinach, tomatoes, and feta cheese.
- Bake for 18 minutes or until crisp.
CHICKEN, SPINACH & FETA PIZZA
I am inventing this as I go, and I am making it tonight. Sounds yummy, doesn't it? :) I included the rising in the prep time.
Provided by Jessievs
Categories Chicken Breast
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare pizza dough 2-3 hours ahead of time.
- Dissolve yeast in warm water in a warmed mixing bowl (I use a standing KitchenAid mixer).
- Add salt and flour to mixture and mix with dough hook on speed 2 until dough forms a ball and pulls away from sides of the bowl. Mix on speed two for an additional 2 minutes.
- Place dough in a greased bowl, turning to grease top. Cover with a damp towel and let sit in a warm area without a draft for 2 hours or until doubled in size.
- After it has risen munch it down and then spread the dough over a greased 14-inch or larger pizza pan.
- To make the sauce, combine stewed tomatoes, peppers and garlic in a food processor and puree until they have reached a desired consistency. Strain out excess moisture and spread over dough.
- Make sure that your spinach is well drained by squeezing out any excess water with paper towels. Spread over pizza, followed by remaining vegetables, chicken and finally the cheeses. Brush crust with olive oil.
- Bake at 400 F or until crust is browned and cheese is bubbly.
Nutrition Facts : Calories 437.5, Fat 16.1, SaturatedFat 8.9, Cholesterol 77.4, Sodium 1008, Carbohydrate 43.4, Fiber 4.6, Sugar 7.6, Protein 30.8
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