Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

1 pound boneless chicken breasts

1/3 cup olive oil

3 tablespoons lemon juice

1 clove garlic, minced

2 teaspoons dried oregano

Salt and Pepper to taste

8 ounces bow tie pasta, cooked al dente

8 ounces feta cheese, crumbled

3 medium tomatoes, seeded and chopped

1/2 cup kalamata olives, sliced

1/2 cup fresh parsley, chopped

1/4 cup pine nuts, roasted

Vinaigrette:

1/4 cup olive oil

3 tablespoons lemon juice

1 clove garlic, minced

1/4 teaspoon hot sauce

1 tablespoon oregano

Salt and Pepper to taste

Mix vinaigrette ingredients together and set aside.

Marinate chicken for 20 minutes to 2 hours in the olive oil, lemon juice, garlic, oregano, salt and pepper.  Remove from marinade and bake 30 minutes at 325 degrees.  Cool and shred.

Combine chicken with remaining salad ingredients.  Fold in vinaigrette and serve at room temperature with grilled pita wedges.

Original Recipe found at: http://greekchicken.wordpress.com/2012/04/19/greek-chicken-pasta-salad/

Greek Chicken Crescents

This recipe is not only delicious, but also fast.

Ingredients:

(2) boneless, skinless chicken breast cooked

2-3 oz. feta cheese

1/2 of a medium yellow onion

1/4 cup black olives

(3) Table Spoon of ricotta cheese

(1) Table spoon of all purpose greek seasoning

(2) packages of cresent rolls

Blend all ingredients EXCEPT the cresent rolls. till it's a forms a thick and chunky mix

Take 2 packages of cresent rolls and unroll them and separate them.

Spoon the mix into each crescent roll and roll up and bake according to rolls directions.

For more great Greek Chicken Recipes visit: http://greekchicken.info

Homestyle Greek Chicken

Ingredients:

Four pieces of boneless, skinless chicken breasts
Juice of two lemons
Four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled
Add whole oregano, salt, and pepper to taste

Instructions:

Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes. Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and pototoes with generous amounts of oregano. Bake at 350 degrees, until tops of chicken are reddish brown. Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren't at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork. Serve with a crusty bread, or with pita bread.

For more Greek Chicken Recipes visit: http://greekchicken.info/

This recipe was originally found on readingeagle.com
 

Greek Chicken

Found this recipe at:  http://allrecipes.com/recipe/greek-chicken-2/

Prep Time: 10 Min    Cook Time: 45 Min     Ready In: 55 Min Feeds: 4 People

Ingredients

Directions

1. Flatten Chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken breasts; roll up and tuck in ends. Secure with a wooden toothpick.
2. In a bowl, combine wine or broth, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion. Cover and bake at 350 degrees F for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.

For more great Recipes visit: http://greekchicken.info/

4 boneless, skinless chicken breast halves

2 (4 ounce) packages feta or blue cheese

1 (4.5 ounce) can chopped ripe olives, drained

2 tablespoons olive or vegetable oil, divided

1/2 teaspoon dried oregano

2 tablespoons dry white wine or chicken broth

1 teaspoon sugar

1 teaspoon balsamic vinegar

1 garlic clove, minced

1/4 teaspoon dried thyme

1 medium onion, sliced

Crazy Carl's Greek Chicken

Found this Greek Chicken recipe online a while ago, and it looks amazing.

Feeds four people:

Ingredients

• 1 tablespoon and 1 teaspoon all-purpose flour, divided
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2-1/2 ounces feta cheese, crumbled
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon dried oregano
• 4 boneless, skinless chicken breast halves
• 1 tablespoon and 1 teaspoon olive oil
• 1 cup water
• 5/8 cube chicken bouillon, crumbled
• 1-1/3 cups loosely packed torn fresh spinach leaves
• 5/8 ripe tomato, chopped

Directions

1. On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
2. With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
3. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

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Greek Chicken Recipe to Feed Four People

Ingredients

• 1/4 cup olive oil
• 1-1/2 cloves garlic, chopped
• 1-1/2 teaspoons chopped fresh rosemary
• 1-1/2 teaspoons chopped fresh thyme
• 1-1/2 teaspoons chopped fresh oregano
• 1 lemons, juiced
• 1/2 (4 pound) chicken, cut into pieces

Directions

1. 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.
2. Preheat grill for high heat.
3. 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.

For More Great Greek Chicken Recipes click here