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Greek Cream Cheese-Stuffed Chicken
Dinner Greek

Greek Cream Cheese-Stuffed Chicken

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  3. 3 Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
  4. 4 Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By chikkin

Spinach-Stuffed Chicken Breasts
Dinner Greek

Spinach-Stuffed Chicken Breasts

4.5

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Mix together spinach, mayonnaise, feta cheese, and garlic in a large bowl until well blended. Set aside.
  4. 4 Carefully butterfly chicken breasts, making sure not to cut all the way through.
  5. 5 Spread spinach mixture onto chicken breasts.
  6. 6 Fold the chicken breasts to enclose filling. Wrap each with a piece of bacon; secure with a toothpick. Place in a shallow baking dish.
  7. 7 Bake, covered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of each breast should read at least 165 degrees F (74 degrees C).

By Laurie Wheeler

Greek-Style Garlic Chicken Breasts
Dinner Greek

Greek-Style Garlic Chicken Breasts

4.5

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Cut three slits in each chicken breast to allow marinade to penetrate. Place chicken into a large bowl.
  2. 2 Whisk oil, lemon juice, garlic, pepper, salt, and paprika together for about 30 seconds. Pour over chicken; use your hands to work marinade into chicken. Cover and refrigerate, 8 hours to overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Cook chicken on the preheated grill until meat is no longer pink and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Michael

Mediterranean Puff Pastry Chicken
Dinner Greek

Mediterranean Puff Pastry Chicken

4.6

Prep
255 min
Cook
35 min
Total
290 min

Instructions

  1. 1 Combine garlic and egg yolk in a small bowl using a fork. Place chicken breasts in a shallow glass dish; spread both sides with egg mixture. Cover dish with plastic wrap; refrigerate 4 hours to overnight (recommended).
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. 3 Place ½ puff pastry sheet on a lightly floured surface; place ½ cup spinach in center of pastry sheet. Remove 1 chicken breast from marinade, shake off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with ½ sun-dried tomatoes, sprinkle with ½ feta cheese, and top with ½ cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place wrapped chicken, seam-side down, on the prepared baking sheet. Repeat with remaining ½ puff pastry sheet, spinach, chicken breast, pesto, sun-dried tomatoes, and feta cheese.
  4. 4 Bake in the preheated oven until juices run clear, 35 to 40 minutes.

By Rose

Greek Yogurt Chicken
Dinner Greek

Greek Yogurt Chicken

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
  2. 2 Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
  3. 3 Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
  4. 4 Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

By Jules

Feta-Brined Chicken Breasts
Dinner Greek

Feta-Brined Chicken Breasts

4.7

Prep
20 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
  2. 2 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.
  3. 3 Combine feta cheese, 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.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 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.
  6. 6 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).

By France Cevallos

Easy Sheet Pan Greek Chicken
Dinner Greek

Easy Sheet Pan Greek Chicken

4.3

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
  3. 3 Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).

By fabeveryday

Instant Pot Greek Chicken
Dinner Greek

Instant Pot Greek Chicken

4.6

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function according to the manufacturer's instructions. Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
  2. 2 Season one side of chicken breasts with 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Place breasts into the pot, seasoned-side down. Cook until browned, about 2 minutes. Season top side breasts with remaining 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
  3. 3 Arrange artichoke hearts and olives around chicken breasts in the pot, filling in any gaps on bottom and top of breasts; top with red onion. Pour dressing over chicken breasts.
  4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  6. 6 Remove chicken breasts from the pot. Whisk arrowroot starch into the liquid in the pot until combined. Return breasts to the pot. Allow sauce to thicken, about 3 minutes. Season with salt and black pepper; top with feta cheese.

By FestivelySouthern

Cousin Cosmo's Greek Chicken
Dinner Greek

Cousin Cosmo's Greek Chicken

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 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. 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. 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.

By Gail Oakley

Greek Chicken Skewers
Dinner Greek

Greek Chicken Skewers

4.6

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
  2. 2 Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
  5. 5 Roast in the preheated oven until golden brown, about 20 minutes.

By Alexis Rimes

Greek Stuffed Chicken Breasts
Dinner Greek

Greek Stuffed Chicken Breasts

4.8

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve lemon slices.
  2. 2 Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.
  3. 3 Add spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Lay 1 chicken breast flat onto your work surface. Cut a 2-inch slit, lengthwise, along edge of thick side of chicken breast using the tip of a sharp boning or paring knife to create a pocket, being careful not to cut through the bottom or opposite edge. Season pocket with salt and black pepper. Repeat with remaining chicken breast.
  6. 6 Stuff each pocket with ½ spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
  7. 7 Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.
  8. 8 Bake in the preheated oven until an instant-read thermometer inserted into centers registers 165 degrees F (74 degrees C), about 35 minutes.

By Bibi

Chicken Souvlaki Salad
Dinner Greek

Chicken Souvlaki Salad

5.0

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a large glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
  2. 2 Mix together tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl until well combined. Refrigerate salad dressing until needed.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and place on the preheated grill. Cook for 5 minutes. Flip chicken over and continue grilling until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Discard excess marinade.
  5. 5 Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.

By Bren

Greek Penne and Chicken
Dinner Greek

Greek Penne and Chicken

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. 2 Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. 3 Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  4. 4 Season with salt and ground black pepper. Serve warm.

By Jennifer

Chicken Souvlaki with Tzatziki Sauce
Dinner Greek

Chicken Souvlaki with Tzatziki Sauce

4.7

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
  3. 3 Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
  4. 4 Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  6. 6 Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.
  7. 7 Serve with tzatziki sauce. Enjoy!

By Tanya Petkos Schroeder

Grilled Greek Chicken Breasts with Whipped Feta
Dinner Greek

Grilled Greek Chicken Breasts with Whipped Feta

4.9

Prep
15 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut chicken breasts in half lengthwise.
  3. 3 Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal).
  4. 4 Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed.
  5. 5 Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
  6. 6 Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes.
  7. 7 Spread whipped feta onto a serving platter or plate; place chicken over top.
  8. 8 Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.

By John Mitzewich

Greek Chicken Pasta
Dinner Greek

Greek Chicken Pasta

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  2. 2 Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  3. 3 Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

By Lorna

Greek-Stuffed Chicken Breast with Lemon Sauce
Dinner Greek

Greek-Stuffed Chicken Breast with Lemon Sauce

4.2

Prep
30 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
  4. 4 Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
  5. 5 Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
  6. 6 Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
  7. 7 Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

By tcasa

Quick Chicken Couscous
Dinner Greek

Quick Chicken Couscous

4.8

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
  2. 2 Season chicken on both sides with salt.
  3. 3 Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
  4. 4 Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
  5. 5 Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
  6. 6 When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
  7. 7 Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

By John Mitzewich

Easy Chicken Gyro
Dinner Greek

Easy Chicken Gyro

4.5

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the tzatziki: Combine yogurt, cucumber, garlic, oil, dill, vinegar, lemon juice, salt, and pepper in a blender. Blend until smooth, then cover and refrigerate until needed.
  3. 3 Make the chicken: Whisk garlic, lemon juice, oil, oregano, vinegar, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss until evenly coated. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
  4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.
  5. 5 Remove chicken from the marinade and place onto the prepared baking sheet.
  6. 6 Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes.
  7. 7 While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side.
  8. 8 Top warm pitas with chicken strips, tzatziki, lettuce, tomato, and onion.
  9. 9 Enjoy!

By KarenCanCook

Greek Chicken Quinoa Bowl
Dinner Greek

Greek Chicken Quinoa Bowl

4.7

Prep
30 min
Cook
40 min
Total
170 min

Instructions

  1. 1 Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
  2. 2 Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
  3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
  5. 5 Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
  6. 6 Preheat an outdoor grill for medium heat and lightly oil the grate.
  7. 7 Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
  8. 8 Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
  9. 9 Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
  10. 10 Whisk dressing really well and spoon equally over bowls.

By MommaBean3

Chicken Souvlaki Gyro Style
Dinner Greek

Chicken Souvlaki Gyro Style

4.7

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
  4. 4 Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
  5. 5 Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

By Chris J

Quick Meal-Prep Chicken
Dinner

Quick Meal-Prep Chicken

3.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Remove the broiler pan from your broiler and line it with foil. Preheat the broiler on the highest setting.
  2. 2 Spread chicken breasts on the pan in a single layer. Leave space between each chicken breast.
  3. 3 Broil until no longer pink in the center and juices run clear when sliced, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Move chicken to a plate and cover with foil. Let rest for 5 minutes.
  5. 5 Cut the chicken as desired. Divide into single servings and add to freezer bags. Spread bags in the freezer in a single layer. Cover with ice packs to speed up freezing.
  6. 6 Remove ice packs when chicken is frozen and store in the freezer as desired.

By Cora

Easy Italian Chicken
Dinner Italian

Easy Italian Chicken

4.6

Prep
5 min
Cook
60 min
Total
125 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pierce chicken breasts with a fork.
  3. 3 Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.
  5. 5 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Serve and enjoy!

By MARIONROWE

Picante Chicken
Dinner Mexican

Picante Chicken

4.3

Prep
Cook
Total

Instructions

  1. 1 Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

By Joyce

The Easiest Blackened Chicken
Dinner

The Easiest Blackened Chicken

3.7

Prep
Cook
Total

Instructions

  1. 1 In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

By Andrea Wilcox

Super Easy Chicken Fingers
Dinner

Super Easy Chicken Fingers

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
  3. 3 Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

By Trudi Davidoff

Easy Shredded Chicken
Dinner

Easy Shredded Chicken

4.0

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
  2. 2 Remove chicken and shred with 2 forks.

By Mindy Vogl

Cider Vinegar Chicken
Dinner

Cider Vinegar Chicken

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
  3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty

Shredded Barbeque Chicken
Dinner

Shredded Barbeque Chicken

4.5

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
  2. 2 Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

By PAMELA39

Easy Cheesy Chicken II
Dinner

Easy Cheesy Chicken II

4.1

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

By SRJ