Thursday Taste: Chicken with Feta

Ingredients
  • 1 cup nonfat plain yogurt
  • 4 cloves garlic, finely chopped
  • 3 Tbsp. chopped fresh oregano, divided use
  • 2 Tbsp. chopped fresh parsley, divided use
  • 1½ tsp. fresh lemon juice
  • 1 tsp. ground black pepper
  • 8 (4-oz. each) raw chicken breasts, boneless, skinless
  • 1 cup crumbled feta cheese (about 5 oz.)
  • 1 medium tomato, chopped
  • ½ cup canned artichoke hearts, packed in water, drained
  • ½ cup sun-dried tomatoes, chopped, reconstituted in hot water for 10
  • minutes, drained
  • Nonstick cooking spray
Instructions
  1. Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
  2. Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
  3. Preheat grill or broiler on high.
  4. Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp.oregano, and 1 remaining Tbsp. parsley in a large bowl; mix well. Set aside.
  5. Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
  6. Heat oven 350° F.
  7. Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5 to 8 minutes, or until the cheese is lightly browned.

 

 

Chicken Breast with Feta and Artichoke

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