Feta Topped Broiled Chicken Recipes

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FETA-TOPPED CHICKEN

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6



Feta-Topped Chicken image

Steps:

  • Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
  • Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Nutrition Facts : Calories 200, Carbohydrate 2 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 0 g

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

FETA CHICKEN

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Provided by Debbie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 3



Feta Chicken image

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.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 4.6 g, Cholesterol 93.7 mg, Fat 7.8 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 4.7 g, Sodium 481 mg, Sugar 1.4 g

6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
¼ cup Italian-style dry bread crumbs, divided

FETA-TOPPED CHICKEN

Make and share this Feta-Topped Chicken recipe from Food.com.

Provided by Little Bee

Categories     Chicken Breast

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 6



Feta-Topped Chicken image

Steps:

  • Set oven to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
  • Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Nutrition Facts : Calories 310.4, Fat 6.2, SaturatedFat 3, Cholesterol 150.2, Sodium 324.2, Carbohydrate 3, Fiber 0.7, Sugar 2.2, Protein 57.2

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette
1 teaspoon italian seasoning
1/4 teaspoon lemon pepper seasoning
1 ounce crumbled feta cheese
2 roma plum tomatoes, cut into 8 slices

CHICKEN WITH TOMATOES AND FETA

A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8



Chicken with Tomatoes and Feta image

Steps:

  • Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
  • Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

2 tablespoons olive oil
1 small yellow onion, minced
3 cloves garlic, minced
5 plum tomatoes, coarsely chopped (3 cups)
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Salt
4 ounces feta, crumbled (1/2 cup)
Fresh dill, for serving

GRILLED FETA WITH NUTS

This skillet of warmed feta and nuts can tide guests over before dinner or embellish a meal of grilled lamb kebabs, mixed vegetables, pork or chicken. Inspired by saganaki, a fried-cheese appetizer from Greece, the feta here is surrounded by nuts, olive oil, honey and herbs. Thyme, oregano or za'atar adds earthiness to the salty feta and sweet honey, but you could incorporate orange or lemon peel, fresh or dried chile, or any other aromatics you like on spiced nuts. You could also trade the nuts for tomatoes, dates, salami or olives. Whatever you do, be sure to drizzle the herbed honey and oil over each spoonful of feta. (See this roasted feta recipe for oven instructions.)

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, finger foods, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7



Grilled Feta With Nuts image

Steps:

  • Heat the grill to medium-high. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.
  • Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.
  • Place the skillet on the grates, cover the grill, and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.

2 tablespoons extra-virgin olive oil, plus more for greasing
8 ounce block of feta, patted dry
1/3 cup raw almonds, walnut pieces or hazelnuts
1 tablespoon honey
1/2 teaspoon fresh thyme or oregano leaves or za'atar
Black pepper
Grilled bread (or pita) or stone fruit, or both, for serving

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18



Grilled Greek Chicken Breasts with Whipped Feta image

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.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

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