Friday, July 18, 2008
What’s for dinner?
This month’s feature is a tried and true. I first mentioned this recipe a long while ago. It was a recipe that I fell in love with for its simplicity and tastiness. So, let me introduce you to Feta Topped Chicken:
Prep Time:10 min
Start to Finish:25 min
4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup 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°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.
Instead of plum tomatoes I used vine tomatoes. I usually use two beef tomoatoes. Also, I use two to three slices of tomato on each piece of chicken and the entire package of the feta. In addition, I generally marinate the chicken with the balsamic for a minimum of 30 minutes.
Again, it is super easy – hence why I can make it – and always a success!