FETA-BRINED CHICKEN BREASTS
The secret to these moist and tender chicken breasts is the feta brine. Not only does the brine prevent the breasts from drying out, the feta adds a subtle, tangy yet fresh flavor. This also works well with bone-in, skin-on chicken pieces, but be sure to adjust the cooking time accordingly. Bruising the herbs releases their lovely aromatic oils without having to worry about picking the bits off the chicken when done brining.
Provided by France C
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 4
Number Of Ingredients 9
Steps:
- Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
- Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
- Combine feta cheese, reserved brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 232.8 calories, Carbohydrate 2.6 g, Cholesterol 79.8 mg, Fat 12.7 g, Fiber 0.7 g, Protein 26.8 g, SaturatedFat 3.9 g, Sodium 219.3 mg, Sugar 0.6 g
FETA-BRINED ROAST CHICKEN
Brining a chicken before roasting can make for a particularly juicy, tender bird. Using feta in the brine adds a complex and earthy flavor to the mix. Don't skip the step of taking the chicken out of the brine an hour before cooking. This allows the bird to come to room temperature and dries it out a bit, which helps crisp the skin. This recipe calls for a lot of black pepper, and if you like a spicy bite, don't afraid to go for the full 2 tablespoons. Or bring the amount down for something milder. In either case, do grind it yourself; the pre-ground stuff is missing all the essential oils that give freshly ground black pepper its woodsy, floral notes. Roasted potatoes make an excellent side dish.
Provided by Melissa Clark
Categories dinner, weeknight, roasts, main course
Time 10h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.
- Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.
- In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together.
- Heat oven to 450 degrees. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes.
- Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 63 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1184 milligrams, Sugar 2 grams, TransFat 0 grams
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
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
FETA-STUFFED CHICKEN BREAST
Boneless chicken breast stuffed with feta cheese. Great for entertaining.
Provided by TruBlue
Categories Stuffed Chicken Breasts
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
- Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
- Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
- Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
- Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 3.9 g, Cholesterol 123.3 mg, Fat 12.3 g, Fiber 0.2 g, Protein 44.1 g, SaturatedFat 5.4 g, Sodium 474.3 mg, Sugar 1.4 g
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- Add the cubed chicken to a bowl and pour over the liquid from the feta container. Add the red onion, parsley, mint and thyme and make sure all the chicken is covered in the marinade. Cover and place in the fridge for 2-24 hours.
- Meanwhile, make the feta cheese sauce. In a blender or food processor, add half of the cheese (save the rest to crumble on top of the chicken), a handful of parsley, mint, thyme and lime juice. Blend until smooth. Keep in fridge until ready to use.
- If using wooden skewers, soak them in warm water for 20-30 minutes before grilling. Preheat your grill to medium/high heat. When ready to grill, thread 3 or 4 chicken cubes on each skewer. Lightly grease the grill and cook skewers for 12-15 minutes, turning frequently.
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