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.
- 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.