One of my favorite chicken recipes ever! Because it's a healthy low-calorie way to cook chicken. Because it doesn't heat up the kitchen. Because it keeps the chicken moist and flavorful. Because it's so simple to make with on-hand ingredients. Because it's good straight from the oven or the grill. Because it's good served hot or cold.
No wonder this recipe gets passed from one good cook to another!
"... it was AWESOME! My husband even raved about it!!" ~ Anonymous
"... just finished a very yummy dinner of greek chicken, superb recipe!" ~ Anonymous
"... refreshingly light." ~ Bless.Sins
"... we absolutely loved it!" ~ Daynalee
This recipe comes from my friend Lisa in Washington who got it from her friend Ann in Dallas who got it from … oh I dunno.
But it is a recipe that should, like a chain letter, pass from one harried home cook to the next.
To speed up the process, I’m sharing it with faithful Kitchen Parade readers. So please, don’t break the chain, do pass it along!
I promise, it’s one quick supper that you simply don’t want to miss. With fast, delicious and healthful ordnance in your supper armory, who needs to battle carry-out?
Add a salad and a vegetable (or the Curried Rice that follows) and just like that, supper’s on the table.
Pass it on. PASS IT ON!
Update: Since sharing this recipe with me, my friend Lisa has also become a food blogger! See her lovely site, My Own Sweet Thyme.
CURRIED RICE While the chicken marinates, melt a tablespoon of butter in a large skillet. Add chopped onion, slivered almonds, a chopped green pepper and a couple of grated carrots. Sauté til just cooked. Stir in a teaspoon of curry powder, salt and pepper and two cups of cooked rice and warm through.
Curried Rice is such a great way to use up leftover rice or "planned-over" rice. And isn't the Curried Rice in the photograph especially pretty? It's Oven-Baked Brown Rice made with 1:2 parts red quinoa:brown rice.
GREEK FETA CHICKEN
Then marinate: 30 minutes
Then oven time: 15 minutes
Serves 4 (or 8 with 2 pounds chicken)
- 1 cup low-fat yogurt (buttermilk works too)
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts (or 2 pounds for ‘planned-overs’)
- 1/3 cup feta cheese, crumbled (or 2/3 cup for 2 pounds chicken)
MARINADE Whisk together the yogurt, garlic, oregano and black pepper in a large bowl. Cut the breasts into serving pieces and stir into the yogurt. Cover and refrigerate for 30 minutes.
BROIL Place an oven rack just below the broiler and preheat the broiler. Cover a rimmed baking sheet with foil. Remove the chicken from the yogurt (discard what remains) and arrange smooth-side down on the foil, thicker pieces in the center where they’ll be closer to the heat. Broil the chicken for 6 minutes, then turn over.
FETA Sprinkle chicken with feta and broil for another 5 minutes or until a knife inserted in the center shows juice that runs clear.
ALANNA's TIPS There’s no need to double the yogurt mixture for two pounds of meat. Be sure the feta cheese is cold when sprinkling atop the chicken, otherwise it'll just melt away instead of turning warm and golden. GREEK FETA CHICKEN tastes good hot and cold, broiled and grilled, just-cooked and leftover. It is practically a miracle food!
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