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November 22, 2010 / mybodynbalance

Mmmm Mmmmm… Mediterranean Feta Chicken


8 boneless, skinless chicken breast halves
Nonstick cooking spray
Glass baking dish
Medium bowl
Cookie sheet

8 oz. plain nonfat yogurt
4 tsp. garlic, minced
1/3 bunch fresh oregano, chopped
1 Tbsp. fresh parsley, chopped
1-1/2 tsp. fresh lemon juice
1 tsp. ground black pepper

6 oz. feta cheese, crumbled
1 Roma tomato, chopped
1/2 cup canned artichoke hearts, drained and chopped
1/2 cup sun-dried tomatoes, blanched and chopped
1 Tbsp. fresh oregano, chopped
1 Tbsp. fresh parsley, chopped

In glass baking dish, whisk together marinade ingredients. Set aside 1/3 cup of marinade to use later for basting; place in sealable container and refrigerate until needed. Add chicken to remaining marinade in baking dish, turn to coat, cover with plastic wrap, and marinate in refrigerator at least 1 hour (or as long as overnight).
When chicken is done marinating, preheat grill (gas, charcoal, electric, or tabletop electric) and preheat oven to 350 degrees. Discard used marinade. Grill the chicken, basting with unused marinade set aside for this purpose, for 4 minutes on each side, or until juices run clear and center is no longer pink. While chicken is grilling, in medium bowl, mix together topping ingredients. Lightly coat cookie sheet with nonstick cooking spray and arrange chicken on pan. Place 1 rounded tablespoon of topping on each breast half. Bake for 5 to 8 minutes or until cheese is softened.
Makes 8 servings.

Nutritional Information (per serving):

Calories 218    Protein 33 g  Carb 7 g    Fat 6 g


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