MEDITERRANEAN STUFFED CHICKEN BREASTS
In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.
Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.
COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Steps:
- For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
- For the chicken: Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
EASY MEDITERRANEAN BAKED CHICKEN BREAST
One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.
Provided by Silke
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
- Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
- Place chicken breasts into a baking dish and pour marinade on top.
- Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.
Nutrition Facts : Calories 501 calories, Carbohydrate 3.5 g, Cholesterol 129.2 mg, Fat 32.5 g, Fiber 0.4 g, Protein 47.4 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.8 g
COUSCOUS STUFFED CHICKEN BREAST WITH FETA & SUN-DRIED TOMATO
Recipe courtesy Guy Fieri, 2008 Show: Guy's Big Bite Episode: Mediterranean Marination Read more at: http://www.foodnetwork.com/recipes/guys-big-bite-/couscous-stuffed-chicken-breast-with-feta-sun-dried-tomatoes-and-kalamata-olives-recipe/index.html?oc=linkback
Provided by Melanie W.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the couscous:.
- Directions.
- In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.).
- For the chicken:.
- Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce:.
- In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
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MEDITERRANEAN STUFFED CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 76Total Time 35 minsCategory Main CourseCalories 384 per serving
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
- Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
- In a small bowl, combine the spinach, feta cheese, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket.
MOROCCAN COUSCOUS-STUFFED CHICKEN BREASTS RECIPE
From foodandwine.com
5/5 Author Alison Attenborough
- Preheat the oven to 375°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the cinnamon stick, cumin and coriander and cook over moderate heat for 1 minute. Off the heat, add the couscous and boiling stock, cover and let stand for 5 minutes. Stir in the apricots, pine nuts and parsley. Season with salt and pepper. Let cool to room temperature, then remove the cinnamon stick.
- Using your fingers, loosen the chicken breast skin. Stuff the couscous under the skin, pressing it into an even layer.
- In a small bowl, mix the harissa with 1 tablespoon of the olive oil. Brush the chicken skin with the harissa oil and season with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until browned, about 4 minutes. Turn the chicken. Transfer the skillet to the oven and roast the chicken for about 10 minutes, or until white throughout. Serve at once.
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