Tag: feta

Crispy Chicken with Feta & Roasted Tomatoes

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Fancy or plain, this versatile crispy chicken features a feta cream topping or side serving in a delicate dressing with optional pesto.

Ingredients

For the Chicken

  • 2 large chicken breasts, sliced into cutlets
  • 100g breadcrumbs
  • 50g grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 eggs, beaten

For the Feta Cream

  • 150g feta cheese
  • 60ml heavy cream or Greek yogurt
  • 1 tbsp lemon juice

For the Roasted Tomatoes

  • 300g cherry tomatoes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

For the Garlic Basil Oil

  • 3 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 tbsp fresh basil, chopped

Garnish

  • Extra basil
  • Cracked black pepper

To Make

  1. Preheat oven to 200°C, Air Fryer 180°C.
  2. Prepare a breading station with beaten eggs in one bowl and breadcrumbs mixed with Parmesan, garlic powder, oregano, paprika, salt, and pepper in another.
  3. Dip chicken cutlets into eggs, then coat in the breadcrumb mixture.
  4. Place on a lined baking tray.
  5. Toss cherry tomatoes with olive oil, salt, and pepper and place on a separate tray.
  6. Bake chicken and tomatoes for 20–25 minutes until chicken is golden and cooked through and tomatoes are softened and slightly blistered.
  7. Blend feta with cream (or yogurt) and lemon juice until smooth and creamy.
  8. In a small pan, gently heat olive oil with garlic until fragrant, then remove from heat and stir in fresh basil.
  9. Plate chicken, spoon feta cream over the top and add roasted tomatoes on the side or over the chicken.
  10. Drizzle garlic basil oil over everything.
  11. Garnish with extra basil and cracked black pepper.

Tips

If time is an issue, skip the breadcrumbs an brush with butter.
Without breadcrumbs, use chicken with skin.

 

Spinach and Feta Chicken Rolls

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This spinach and feta stuffed chicken breast is super easy! Cut a slit in the chicken and fill with a mixture of feta and seasonings. You won’t believe how moist & juicy this 30-minute dish is! 

Ingredients

  1. 4 chicken breasts1 tablespoon oil
  2. 1 onion, finely chopped
  3. 1 cloves garlic, minced
  4. 5 ounces fresh spinach, chopped
  5. 1/2 cup crumbled feta cheese
  6. 1/4 cup sun-dried tomatoes, chopped
  7. Salt and pepper to taste
  8. Toothpicks for securing, soaked

Directions

  1. Preheat oven to 375°F (190°C).
  2. Carefully butterfly each chicken breast and pound to even thickness.
  3. Heat the oil over medium heat. Add chopped onion and garlic, and sauté until onion is translucent.
  4. Add chopped spinach to the skillet, and cook until wilted. Remove from heat and let cool slightly.
  5. In a bowl, mix together the cooked spinach mixture, feta cheese, and sun-dried tomatoes.
  6. Season with salt and pepper to taste.
    Spoon the spinach and feta mixture onto each chicken breast and roll tightly, securing with toothpicks.
  7. Place the stuffed chicken breasts in a baking dish, seam side down.
  8. Bake in preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear.
  9. Garnish with your choice of herbs and sun dried tomatoes.(optional)