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Nutrition Facts
Serving Size 1 (188g) Recipe makes 4 servings
Calories 198
Calories from Fat 45		(23%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 258mg		10%
Potassium 447mg		12%
Total Carbohydrate 5.4g		1%
	Dietary Fiber 0.2g	0%
	Sugars 4.6g
Protein 31.1g		62%
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Greek Feta Chicken

Recipe #10600 | 44 min | 30 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Ashley U
Aug 2, 2001

SERVES 4 (change servings and units)

Ingredients

1 (8 ounce) carton plain low-fat yogurt
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1 garlic clove, minced
4 (4 ounce) boneless skinless chicken breast halves
1/4 cup crumbled feta cheese
1 tablespoon crumbled feta cheese
1 tablespoon chopped fresh parsley

Directions

1
Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken.
2
Seal bag and shake until chicken in well coated.
3
Marinate chicken in refrigerator for about 30 minutes.
4
Remove chicken from mariinade, reserving marinade.
5
Place chicken on a rack in a broiler pan coated with cooking spray.
6
Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes.
7
Turn chicken; spoon reserved marinade over chicken and top with feta cheese.
8
Broil 7 minutes or until done.
9
Sprinkle with parsley.

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Featured Reviews for This Recipe

From: Julia Lynn

On Mar 29, 2009

Oh my gosh was this good. My boyfriend normally doesnt like foods that arent fried and spicy but we gobbled this up. I will say, i used chicken breasts that were too thick so A) the smoke caused from broiling so long caused my smoke detecter to go off several times and B) I had to take it out and finish it off by baking. It was still delicious! I plan on trying it with the thinner breasts or pounding them out next time. Great recipe!

1 person found this review helpful

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From: Chef #700544

On Jan 13, 2009

My whole family loves this chicken, ages 3,7,12,14, and me and DH. I also froze some in the marinade. After thawing, though, you may have to add a little extra yogurt to reconstitute. Make extra and serve the next night on a greek salad!

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From: Dana Dane

On Aug 2, 2008

This was so moist and delicious. I added some fresh thyme because I had it on hand, and served it with roasted potato wedges and zucchini. I will definitely make this again and again.

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From: Chef #866078

On Jun 18, 2008

Soo delicious! I added more of all of the spices then indicated and I only had 6oz of yogurt so i used a few tablespoons of sour cream which worked out well. I also crumbled the feta up with fresh basil and let it sit for a while to absorb the flavor which worked out well! Thanks so much everyone loved it!

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