Feta-Topped Chicken

Chicken Recipe - Feta-Topped Chicken

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and
a warmed feta finish. Simply sensational!

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

1. Set oven control to broil. Brush both sides of chicken breasts with
dressing. Sprinkle both sides with Italian seasoning and seasoned pepper.
Place on rack in broiler pan.
2. Broil with tops 4 inches from heat about 10 minutes, turning once, until
juice of chicken is clear when center of thickest part is cut (170°F). Top
with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly
browned.

High Altitude (3500-6500 ft):
Broil chicken about 15 minutes. Top with tomato and cheese. Broil 1 to 2
minutes longer.

Substitution
You can use 1/2 teaspoon each of dried basil and oregano leaves in place of
the Italian seasoning.

Prep: 10 min
Start To Finish: 25 min
Makes 4 servings

Garlic Chicken Zucchini Stir Fry

Garlic Chicken Zucchini Stir Fry

1 boneless skinless chicken breast
10 cloves garlic, sliced in half lengthwise
2 teaspoons olive oil
2 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup chicken broth

Cut the chicken into 1/2 inch pieces. Slice zucchini into rounds and semi-circles. Heat oil in small frying pan or wok. Add Salt and pepper chicken to taste, and add garlic. Add the rest of the ingredients and bring to a slight boil. Cook until chicken is no longer pink and zucchini is tender, but still crisp. Serve with rice or flat bread.