Monday, August 10

It’s All Greek To Me

The past few weeks we have been eating a little lighter to balance out all the amazing food we ate on vacation.  While I browsing the Complete Weight Watchers Cookbook a recipe for Turkey with Feta topping caught my eye (or taste-buds) since I have been craving Greek food with lots of Mediterranean flavors.  I decided to adapt the recipe using chicken and added a Greek vinaigrette that we used as dressing on our salad.  Also on the menu was couscous, which cooks in less than 5 minutes and is a Greek staple.  This recipe was really quick and easy, which was perfect for an evening where we both went on a run.Topsail Island 2009 667

Greek Chicken

  • 3-4 boneless skinless chicken breasts
  • 1/4 cup greek vinaigrette
  • 6-8 sundried tomato halves (not oil-packed)
  • 1/2 cup boiling water
  • 1.3 cup crumbles low fat feta cheese
  • 1 shallot, minced
  • 2 gloves garlic, minced
  • 1 tablespoon finely chopped fresh basil, or 1/2 teaspoon dried
  • 1/4 teaspoon dried oregano

Marinate the chicken breasts in the vinaigrette for at least 30 minutes.  Preheat oven to 350*.  Bake chicken in oven proof glass dish for 20-25 minutes until juices are clear.

In a small bowl, combine the tomatoes and boiling water; let stand 2 minutes.  Drain and finely chop; return tomatoes to bowl.  Stir in the cheese,  shallot, garlic, basil and oregano.

Top the chicken with tomato and cheese mixture; broil 4-5 minutes until cheese is soft and slightly melted.

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