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These are the only recipes I found with that name. I suppose you could add a tomato-garlic sauce to them instead of the other sauce.
SANTORINI CHICKEN
Source: BetterRecipes / cherylprince591386
Number of Servings: 2
"This elegant dish of chicken stuffed with feta cheese and sun dired tomatoes makes a great fast dinner or pot-luck dish."
2 boneless, skinless chicken breasts
Feta cheese (2-4 ounces)
Sun dried tomatoes (1-2 per breast)
1 tsp minced garlic
3 Tbsp lemon juice
1 Tbsp olive oil
Mix the garlic, lemon juice & olive oil in a bowl. Dip the chicken into the mixture & lay on a plate. Sprinkle some feta cheese on the chicken. Place the sun dried tomatoes on top of the feta and fold the chicken breasts in half. Using 2 toothpicks, secure the ends of the chicken together to hold the ingredients inside. Place chicken in a baking dish. If desired, drizzle the remaining marinade over chicken.
Bake at 375 degrees for 27 minutes or until chicken is longer pink in the middle.
SANTORINI CHICKEN
Source: Pan on the Danforth / OMNITV.ca
4 chicken breasts (beat to flatten)
3 bags of spinach
1/2 block of feta cheese
Fried chopped onions with butter or margarine
Flour, salt and black pepper
Preheat oven at 425 degrees F.
Mix spinach, feta, onions, salt and pepper to taste to create the stuffing. Flatten the chicken breasts and place stuffing on top of each one. Fold and lightly flour each breast. Pan seared (fry in oil) chicken breasts for 1 minute. Place breasts on baking sheet and cook in the oven for 10 to 12 minutes.
For the sauce, add 2 oz of white wine to a frying pan over low heat. Add a tablespoon of lemon juice, add 1 oz of 35% cream, add a pinch of Rosemary and add one tablespoon of crumbled feta cheese. Let the mixture reduce for 3 minutes and pour over cooked chicken to serve. Enjoy.
CHICKEN SANTORINI
Source: MassRecipe
Makes 6 to 8 servings
Marinade (recipe follows)
6 whole large chicken breasts, boned and skinned
3 tablespoons olive oil
Sauce (recipe follows)
1/4 cup butter, melted
1/2 cup crumbled feta cheese
1 pound fresh angel-hair pasta, cooked al dente and kept warm
1/2 cup shredded Muenster cheese
Prepare marinade. Pound chicken breasts slightly and place in shallow casserole or in self-sealing plastic bag; cover with marinade. Refrigerate overnight or 12 hours.
WHEN READY TO COOK:
Discard marinade. Heat olive oil in skillet and saute chicken until tender. Slice and set aside.
Prepare the sauce.
Add the melted butter, 3/4 of the sauce and the feta cheese to the cooked pasta; stir well to coat. Turn pasta mixture into a large greased casserole, top with the sliced chicken, remaining sauce and the Muenster cheese.
Broil until cheese is golden.
FOR THE MARINADE:
1 cup dry white wine
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon freshly grated lemon peel
1 teaspoon salt
1 teaspoon freshly ground pepper
3 cloves garlic, crushed
In small mixing bowl, stir together wine, oil, lemon juice, lemon peel, salt, pepper and garlic, mixing well.
FOR THE SAUCE:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
2 teaspoons prepared mustard
1 cup milk
2 egg yolks
Freshly grated peel of 1 lemon
1 teaspoon fresh lemon juice
1 tablespoon minced fresh dill
1/4 cup minced parsley
1 cup sour cream
In saucepan, melt butter; blend in flour and salt to create a roux. Add mustard, then slowly add milk, stirring constantly until mixture is thick and smooth.
In small bowl, mix egg yolks, lemon peel and lemon juice together; whisk a small amount of hot roux mixture into egg mixture, then whisk this mixture into the roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream.
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