Thursday, April 8, 2010

Feta-Topped Chicken

from Betty Crocker

4 boneless skinless chicken breast halves
2 T balsamic vinaigrette dressing
1 t Italian seasoning
1/4 t seasoned pepper
1 large Roma (plum) tomato, cut into 8 slices
1/4 c crumbled feta cheese (1 oz)

1.  Set oven control to broil.  Brush both sides of chicken breasts with dressing.  Sprinkle both sides with Italian seasoning and seasoned pepper.  Place on rack in broiler pan.
2.  Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F).  Top with tomato and cheese.  Broil 2 to 3 minutes longer or until cheese is lightly browned.

High altitude (3500-6500 ft):  Broil chicken about 15 minutes.  Top with tomato and cheese.  Broil 1 to 2 minutes longer.

You can use 1/2 teaspoon each of dried basil and oregano leaves in place of the Italian seasoning.
Special Touch
Feta cheese crumbles are available in a variety of flavors. Some have sun-dried tomatoes, basil or cracked pepper added. Any of these would be delicious in this recipe, I used Garlic & Herb.

So I learned when I pulled this out of the oven that my husband doesn't really like feta cheese (and I thought I was being so good--as it is better for you than many other cheeses), but he liked this recipe!  Instead of brushing the chicken with the dressing, I marinated it.  Very good meal.

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