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Nutrition Facts
Serving Size 1 (186g) Recipe makes 4 servings
Calories 213
Calories from Fat 67		(31%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 4.6g	23%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 93mg		31%
Sodium 538mg		22%
Potassium 401mg		11%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 0.5g	1%
	Sugars 2.1g
Protein 31.6g		63%
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Anme

"oopah!" Feta Chicken Breasts

Recipe #256734 | 55 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Mareesme
Oct 2, 2007

I developed this recipe after seeing one that was similar, but did not have tomatoes, scallions and green pepper in it. My husband normally does not like feta cheese very much, but really liked the tang it gave this dish. The dish is as colorful and eye-pleasing as it is tasty. I hope you enjoy this!

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
4 tablespoons lemon juice, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup crumbled feta cheese
2 tablespoons finely chopped green peppers
1 roma tomato, chopped fine (approx. 1/2 C)
2 small scallions, very thinly sliced (green onions)
2 tablespoons finely chopped fresh parsley

Directions

1
Preheat oven to 350 and spray baking pan with small amount of vegetable cooking spray.
2
Randomly pierce chicken breasts with a fork to absorb lemon juice.
3
Sprinkle 2 T lemon juice over chicken breasts, then season with salt and pepper.
4
Top evenly with feta cheese, green pepper, chopped tomatoes and scallions, reserving a portion of green stems for garnishing later.
5
Drizzle with remaining lemon juice.
6
Bake uncovered in oven for 40-45 minutes until cooked through.
7
Before serving, sprinkle with diced scallion greens and chopped parsley. If desired, a small amount of additional lemon juice can be drizzled over dish.
8
Serve with crusty bread and butter and green vegetable of your choice. We like cut green beans sprinkled with a little oregano and melted butter.
9
Enjoy!

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Featured Reviews for This Recipe

From: NurseJaney

On Aug 26, 2009

Prepared 1/2 recipe for DH and me. VERY tasty and so pretty, waiting to go in the oven ! Wish I had taken a photo. Lovely combination of ingredients and tastes. Was fearful of too much lemon, but not a problem. The chicken was a tad dry, which MAY have been a result of the direct application of lemon, since I have had this result when using white wine. Thanks for posting, Mareesme.

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From: liljenn

On Aug 9, 2009

Just finished this dish and I had to review. It was extremely easy and very tasty. Even my five year old enjoyed it, which is saying a lot. I made two minor changes, I substituted red pepper for green and I sprinkled some oregano on the chicken. Next time I think I'll use a fresh lemon for the lemon juice instead of the bottled. We had it with rice pilaf and green beans sauteed in garlic and butter. Thanks for posting!

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From: adopt a greyhound

On Jun 29, 2009

Wonderful flavor on the chicken, be sure to pierce the breast so the lemon get into them. I served it with Kittencal's Famous Greek Salad and Greek Potatoes (Oven-Roasted and Delicious!). Great meal.

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From: Chef #359804

On Feb 6, 2008

Great recipe! Easy to put together with ingredients I had on hand. Great flavor, and South Beach Diet friendly too!

1 person found this review helpful

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