Persons 6
Serving Size 1
Prep Time 15 minutes
Cook Time 16 minutes
Wait Time 4 hours
Total Time 31 minutes
Notes
Use goat cheese instead of feta if desired
Olives can also be added to the marinade
Ingredients
6 boneless, skinned chicken breast halves
1 cup plain (or peach) yogurt
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon ground oregano
1/4 teaspoon black pepper
salt, to taste
3 oz feta cheese
Instructions
Trim chicken of excess fat, pound flat or slice, and place in a shallow glass or ceramic dish
Combine yogurt, olive oil, lemon juice, oregano, salt and pepper; pour over chicken
Refridgerate, covered for 4 hours, turning occasionally, Drain and reserve marinade
Prepare broiler; brush broiler rack lightly with butter or oil
Broil chicken 4 inches from heat for 5-7 minutes each side, or until tender, cooked through and no longer pink. Brush chicken with
reserved marinade while cooking
Slice feta thinly, and lay pieces accross chicken breasts
Broil for 2 minutes or until cheese starts to bubble slightly
Serve immediately with grilled baby eggplant or a salad of tomato, olives, green pepper, onion rings and lettuce
See Blog Cross Post: https://piskun.ca/blog/grilled-chicken-with-feta/