Best 7 Chicken Spinach Sun Dried Tomato And Feta Pizza Recipes

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
• To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
• To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

GREEK PIZZA WITH SPINACH, FETA AND OLIVES

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
• Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

CHICKEN, SPINACH & FETA PIZZA

Steps:

• Prepare pizza dough 2-3 hours ahead of time.
• Dissolve yeast in warm water in a warmed mixing bowl (I use a standing KitchenAid mixer).
• Add salt and flour to mixture and mix with dough hook on speed 2 until dough forms a ball and pulls away from sides of the bowl. Mix on speed two for an additional 2 minutes.
• Place dough in a greased bowl, turning to grease top. Cover with a damp towel and let sit in a warm area without a draft for 2 hours or until doubled in size.
• After it has risen munch it down and then spread the dough over a greased 14-inch or larger pizza pan.
• To make the sauce, combine stewed tomatoes, peppers and garlic in a food processor and puree until they have reached a desired consistency. Strain out excess moisture and spread over dough.
• Make sure that your spinach is well drained by squeezing out any excess water with paper towels. Spread over pizza, followed by remaining vegetables, chicken and finally the cheeses. Brush crust with olive oil.
• Bake at 400 F or until crust is browned and cheese is bubbly.

CHICKEN, SPINACH, SUN-DRIED TOMATO, AND FETA PIZZA

Steps:

• Preheat oven to 425.
• Heat olive oil in large skillet on medium to medium-high heat.
• When oil is hot, add chicken and garlic.
• Cook until chicken is done and set aside.
• In another skillet, add water and spinach.
• Cover skillet at medium heat and wait for spinach to wilt.
• Remove spinach and drain.
• Spoon pizza sauce onto crust and spread to desired thickness.
• Cut tomatoes into small pieces.
• Distribute chicken evenly on crust.
• Cover chicken and crust with mozzarella cheese.
• Add spinach, tomatoes, and feta cheese.
• Bake for 18 minutes or until crisp.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

SPINACH FETA TOMATO PIZZA

Steps:

• On top of pizza crust, spread the alfredo sauce evenly.
• Sprinkle the Italian seasoning and garlic on top of the sauce.
• Add feta, parmesan, mozzarella cheeses.
• Spread the spinach across the pizza.
• Top with thin tomato slices, and finally, the avocado slices.
• Bake at 425 for about 20 minutes, depending on the type of crust you're using.

CHICKEN AND SUN-DRIED TOMATOES PIZZA

Steps:

• In a skillet, heat half the olive oil, add the onion and cook over medium heat until slightly browned; remove and set aside.
• In the same skillet, cook the garlic until slightly browned, about 2 minutes.
• In a blender, puree the garlic, sun-dried tomatoes, and the pizza sauce.
• Mixture should be easily spreadable, though somewhat dry.
• Add the remaining olive oil to the skillet and cook the chicken until done, adding salt and pepper to taste.
• Spread the sauce on the pizza, top with the chicken and onions then the cheese, and add italian seasoning.
• Cook according to package directions.