Fantastic Feta Chicken

From: Denise!

On Jun 4, 2008

I really love this recipe, I've made it several times. The first few times I baked it and it was really dry. The last time I made it, I sauteed the chicken in 1 tbsp olive oil on the stove top. I seasoned well with paprika, salt & pepper. I added the lemon juice at the very end and a small amount of chicken stock, maybe a few tablespoons. Then I removed the pan to the oven and baked for about 10 minutes at 375, added the feta - I used the sun dried tomato and oregano feta - and baked for approximately 10 more minutes. I'm going to try to figure out a way to incorporate mushrooms or artichokes, maybe tomatoes. Really good recipe that you can play with a bit. Definitely a keeper, thanks for posting.

From: KT~Lynn

On May 7, 2008

I also used fat free italian dressing and marinated skinless boneless breast for a few hours before cooking. I didn't have any plain oregano leaves so I used italian seasoning. It turned out great. I have made it twice. The first time it was so good. Had a great flavor and wasn't too dry with the italian dressing. The second time. I didn't have time to marinate the chicken and cooked it exactly how the recipe called but wasn't a fan. It came out dry and a little bland. Will definetly be making it again but using the italian dressing!

From: jellyko

On Jul 15, 2005

I really was excited to try this as I love all the ingredients and easy to prepare but the flavor for me was really lacking....Maybe if chicken was marinaded in a greek or italian dressing it would have been more flavorful rather than tasting almost poached like. I know there are a lot of good reviews for this and I LOVE lorac so I hope I don't hinder anyone from trying and maybe someone can try and advise more options to making this a better recipe. I almost wasn't going to review however it is good to get real feedback which only improves original recipes and the website. Thanks though!

From: Sugarmagnolia_fl

On Aug 28, 2006

This recipe was delicious. I scaled the recipe down to 3 servings. I sliced a vidalia onion and placed the slices in the botton of the baking dish, to keep the chicken from sitting in the juices. I then salted and peppered both sides of the breasts before placing them on top of the onion. I chopped up some garlic chives from my garden as well as 2 sprigs of fresh oregano. I juiced a whole lemon for the drizzling. I also chopped up some dry-packed sun-dried tomatoes and put them on just before the feta. This was so yummy, and quick for a week night meal. I'm sure to make this again. Thanks for posting!