Grilled Chicken Breasts With Tomato Olive And Feta Relish Recipes

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CHICKEN WITH OLIVES AND FETA CHEESE



Chicken with Olives and Feta Cheese image

Provided by Peter Rasmussen

Categories     Chicken     Olive     Onion     Tomato     Sauté     Low Carb     Feta     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
  • Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
  • Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.

CHICKEN BREASTS WITH FETA AND TOMATO



Chicken Breasts With Feta and Tomato image

Make and share this Chicken Breasts With Feta and Tomato recipe from Food.com.

Provided by 2Bleu

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup dried breadcrumbs
2 tablespoons fresh oregano, chopped (divided)
1/2 teaspoon anise seed
3/4 teaspoon salt
3/4 teaspoon black pepper
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup red onion, diced
2 teaspoons garlic, chopped
1/4 cup ouzo (anise flavored liquor or use dry white wine)
2 plum tomatoes, peeled, seeded and cut into 1/4-inch wide strips
8 kalamata olives, pitted and cut into thin slivers
1/2 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped

Steps:

  • In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture.
  • In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm.
  • Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes.
  • Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.

Nutrition Facts : Calories 265.5, Fat 10.3, SaturatedFat 3.9, Cholesterol 85.1, Sodium 851, Carbohydrate 10.6, Fiber 1.6, Sugar 2.9, Protein 31.6

GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH



Grilled Chicken Breasts with Tomato, Olive, and Feta Relish image

Categories     Cheese     Chicken     Dairy     Herb     Olive     Tomato     Quick & Easy     Low Cal     Backyard BBQ     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
1/2 cup pitted Kalamata olives, chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
3/4 cup crumbled feta cheese (about 3 1/2 ounces)
4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)

Steps:

  • Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
  • Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.

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