Chicken Breasts Ala Grecque Recipes

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CHICKEN A LA GREQUE



Chicken a La Greque image

I got this recipe from "365 Ways to Cook Chicken." It tastes wonderful! You can serve according to the recipe and double the sauce and toss the chicken with pasta. I've also made it without cubing the chicken breasts.

Provided by ELo1980

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken breast, cubed
1 tablespoon dried oregano
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons lemon juice

Steps:

  • Preheat oven to 400°F
  • Combine oregano, salt and pepper in a small dish.
  • Rub seasonings into chicken.
  • Arrange in large baking dish.
  • Blend together olive oil and lemon juice.
  • Pour mixture over chicken pieces.
  • Bake 40 minutes, or until tender.

Nutrition Facts : Calories 318.6, Fat 24.1, SaturatedFat 4.9, Cholesterol 72.6, Sodium 362.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 23.8

POULET A LA GRECQUE



Poulet a la Grecque image

This Greek-style recipe was given to me by a French woman. It's very flavorful, combining traditional Mediterranean ingredients with a classic French sauce.

Provided by librarylady

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 6

Number Of Ingredients 15

½ cup all-purpose flour for coating
1 pinch salt and pepper
1 ½ pounds bone-in chicken parts
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 onion, chopped
2 cloves garlic, chopped
3 medium fresh tomatoes, chopped
2 cups white wine
2 pinches saffron threads
½ teaspoon curry powder
1 teaspoon white sugar
¾ cup raisins
salt and black pepper to taste

Steps:

  • Season flour with salt and pepper; coat chicken pieces with seasoned flour.
  • Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
  • Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

Nutrition Facts : Calories 501.9 calories, Carbohydrate 34.7 g, Cholesterol 95.3 mg, Fat 23.6 g, Fiber 2.3 g, Protein 24.2 g, SaturatedFat 7.7 g, Sodium 120 mg, Sugar 16.7 g

CHICKEN BREASTS ALA GRECQUE



Chicken Breasts Ala Grecque image

Very flavorful and quick turn to an old favorite, boneless chicken breasts. The difference is the addition of grated lemon rind, vermouth and yogurt, and of course a splash of cinnamon. This is from a newspaper food column that's older than dirt.

Provided by MNLisaB

Categories     Stew

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces boneless chicken breasts
1 teaspoon fresh grated fresh lemon rind
1/4 cup vermouth
1/2 teaspoon ground cinnamon
1/4 cup chicken broth, plus
1 tablespoon chicken broth
1 tablespoon cornstarch
1/2 cup plain yogurt
salt, to taste
fresh ground pepper

Steps:

  • Heat a medium nonstick skillet until very hot, then reduce heat to medium.
  • Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
  • Add the minced garlic and stir.
  • Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
  • Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
  • Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
  • Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
  • Stir this into the pan, along with the yogurt and stir to mix well.
  • Season with salt and freshly ground pepper.

Nutrition Facts : Calories 342.8, Fat 19.5, SaturatedFat 5.3, Cholesterol 80.5, Sodium 220.8, Carbohydrate 13.8, Fiber 1.3, Sugar 5.4, Protein 27.3

SALADE A LA GRECQUE WITH GRILLED CHICKEN



Salade a la Grecque with Grilled Chicken image

This salad inspired by the flavors of Greece includes tomatoes, feta cheese, red onion, and Kalamata olives. The dressing combines olive oil, lemon juice, and oregano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 18

Sea salt and ground pepper, for seasoning
2 tablespoons freshly squeezed lemon juice
2 tablespoons red-wine vinegar
2 teaspoons minced fresh oregano (or 1 teaspoon dried)
1 medium garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
1 large head romaine lettuce, washed, dried and thinly sliced
2 medium cucumbers, peeled, halved lengthwise, seeded, and diced
1 pint medium cherry or grape tomatoes (halved if large)
1 medium red pepper, cored, seeded, and diced
1/2 small red onion, diced
1 cup loosely packed fresh parsley leaves, washed and dried
1 cup loosely packed fresh mint leaves, washed and dried
16 medium-sized Kalamata olives
6 ounces feta cheese, crumbled
1 lemon, cut in wedges
1 1/2 pounds boneless, skinless chicken breasts, trimmed of fat
1 tablespoon olive oil

Steps:

  • Brush chicken with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill, turning once until cooked, about 12 minutes total. Set aside to cool.
  • In a small bowl, whisk together lemon juice, vinegar, oregano garlic, olive oil, and salt and pepper to taste; set aside.
  • Place the lettuce, cucumbers, tomatoes, red pepper, onion, parsley, and mint in a large bowl; add 1/2 cup dressing, toss to coat and season to taste with salt and pepper.
  • Divide salad and mound on four individual dinner plates or wide shallow bowls; sprinkle with olives and feta. Slice chicken crosswise into 1/2-inch-wide strips and fan out on top of individual salads. Place lemon wedge on each plate and serve immediately.

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