Chicken Breasts With Yoghurt & Feta
Ingredients
4 skinless, boneless chicken breasts
8 oz plain, non-fat yoghurt
3 cloves garlic, minced
1 tsp dried oregano
1 dash salt & pepper
4 oz feta cheese, crumbled
1 chopped fresh dill
1 kalamata olives
Preparation
In a medium bowl, mix together the yoghurt, garlic, oregano, salt, &
pepper. Reserve a small amount (~1/4 C.) to serve with the chicken.
Add the chicken breasts to the bowl with the yoghurt mixture, turning
to coat, and allow to marinate for 20-30 minutes. Grill or broil the
chicken breasts for a few minutes on each side, sprinkling them with
the crumbled feta after turning them the first time. Garnish with
chopped dill and olives and serve with the reserved sauce.
I always double the recipe - the chicken is great cold or in a
sandwich.
Enjoy, Melissa
From: [email protected] (Melissa Bruce)
Servings: 1
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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