Time 45m Yield 6 Number Of Ingredients 3 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.
Time 1h5m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.
Time 1h10m Number Of Ingredients 8 Steps:
Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins. Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.
Time 44m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal bag and shake until chicken in well coated. Marinate chicken in refrigerator for about 30 minutes. Remove chicken from mariinade, reserving marinade. Place chicken on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes. Turn chicken; spoon reserved marinade over chicken and top with feta cheese. Broil 7 minutes or until done. Sprinkle with parsley.
Time 15m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat a shallow waffle iron to its highest setting. Spray the iron on the top and bottom with cooking spray. Place the block of feta in the center of the waffle iron, then press until the feta melts and the waffle iron closes. Allow to cook until golden brown and crisp, 3 to 5 minutes. Mix together the tomatoes, olive oil, olives, parsley, oregano, garlic and lemon zest and pour into a food processor. Briefly pulse until the mixture looks coarse. Taste and season to your liking. Remember, feta is salty; do not over season with salt. Remove the feta waffle from the waffle iron and cut into 8 wedges. Place on a platter and serve with the tomato mixture.
Time 2h35m Yield 4 Number Of Ingredients 18 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.
Time 1h5m Yield 4 Number Of Ingredients 15 Steps:
Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables. Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes. Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer. Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5. Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside. Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain. In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.) To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
