SOCIAL MEDIA

Monday, February 23, 2015

Greek Feta Chicken

Greek Feta Chicken

Marinade: 
8 oz. plain nonfat yogurt
4 tsp. garlic, minced
1/3 bunch fresh oregano, chopped
1 Tbsp. chopped fresh parsley
1-1/2 tsp. fresh lemon juice
1 tsp. black pepper
1/4 tsp. salt
8 boneless, skinless chicken breast halves

Topping: 
6 oz. feta cheese
1 roma tomato, chopped
1/2 cup artichoke hearts, canned
1/2 cup sun-dried tomatoes, blanched and chopped
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley


In a medium bowl, whisk together the marinade ingredients. Add the chicken, turn to coat and marinate in the refrigerator for at least 1 hour and up to overnight. Preheat the grill and set the oven to 350 degrees. Mix together the topping ingredients in a large bowl. Grill the chicken, basting with marinade, 4 minutes per side or until no longer pink. Arrange the chicken on a sheet pan coated with nonstick spray and place 1 rounded tablespoon of topping on each breast. Bake for 5 to 8 minutes or until the cheese is softened. 
Makes 8 servings.

Preparation Time: 1 hour, 15 minutes



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