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

Hamburger Hamlet Onion Soup Fondue

Hamburger Hamlet Onion Soup Fondue

3/4 cup sweet real butter
4 to 6 large onions, thinly sliced
2 quarts beef broth
1 teaspoon seasoned chicken stock base
White pepper, to taste
Round French or sourdough bread, sliced 1-inch thick
Jack cheese slices, 1 ounce each
Garlic toast

In a large kettle, melt butter, add onions and sauté until
transparent but not browned. Add beef broth and chicken base. Cover
and simmer 2-3 hours. Remove from heat and allow to stand overnight.

The next day, remove and discard fat. Preheat and season to taste
with pepper. Meanwhile, lightly toast bread slices and top with 5-6 slices of jack
cheese. Place soup in ovenproof individual serving dishes and top
with bread slices. Place soup under broiler just until cheese bubbles
and is soft but not browned. Serve with garlic toast on the side.
Makes 12 servings.