Greek Feta Chicken

In this versatile recipe for Greek Feta Chicken the tangy feta is a delightful counterpoint to the tender yogurt-marinated chicken, keeping things interesting. Any leftovers are a perfect addition to a salad or sliced to make a sandwich.

A Bookcase Full of Recipes

I have an entire bookcase full of cookbooks. The shelves are overflowing and more books are sitting on the floor propped up against the side. Some are family favorites from my childhood or my hometown. Others are gifts from friends who know I like to cook. Still others are souvenirs of special destinations or restaurants.

Having decided that my cookbook collection must remain limited to this space, I frequently find that I need to pick and choose. At times that arrangement demands that I discard perfectly wonderful cookbooks to make room for new favorites. It is hard to let them go.

I love to read my cookbooks, savoring the author’s notes and admiring the pictures. I even cook from my cookbooks from time to time. Still I find the best source of recipes is friends and family that I spend time with and eat with regularly.

Finding the Best

Greek Feta Chicken is a recipe that was given to me by a dear friend many years ago. This versatile recipe was a favorite of hers. She turned to it often when cooking a quick dinner on the grill for unexpected guests or taking dinner to a friend in need. She first shared it with me on just such an occasion.

Far from plain, this recipe is still casual and can be prepared quickly. Rice and a salad fill it out and make an easy meal. It can be cooked outdoors on the grill or inside under the broiler. It is good hot from the oven but is also delicious at room temperature. Leftovers are a perfect addition to a salad or sliced to make a sandwich. In each case the tangy feta cheese is a delightful counterpoint to the tender yogurt-marinated chicken, keeping things interesting.

I first tasted this recipe maybe twenty five years ago and not only do I still make it regularly, it is still one of my favorites. Like I said, no matter how many cookbooks I own or how many great recipes I find on the internet, the very best recipes are still the ones shared by a friend.

Enjoy!

Greek Feta Chicken

Course: Main Dish

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Marinating Time

30

minutes

Tangy feta cheese is a delightful counterpoint to the tender yogurt-marinated chicken, keeping things interesting. Any leftovers are a perfect addition to a salad or sliced to make a sandwich.

Ingredients

• 1 cup plain lowfat yogurt

• 1 large garlic clove, minced

• 1/2 teaspoon dried oregano, crumbled

• 1/4 teaspoon pepper

• 4-6 boneless skinless chicken breast halves

• 1/3 cup crumbled feta cheese, plain or with peppercorns

Directions

• In a large bowl whisk together the yogurt, garlic, oregano and pepper.
• Add chicken and turn to coat. Cover and let stand 30 minutes.
• Preheat broiler. Line broiler pan w/ foil. Remove chicken from marinade and place smooth side down on prepared pan, reserving marinade in bowl.
• Broil chicken 7-8 minutes. Turn chicken over. Brush with reserved marinade. Sprinkle with feta cheese and broil on a rack positioned 6-8 inches from the element until chicken is cooked through, about 6-8 minutes longer, or until the chicken breasts reach an internal temperature of 160 – 170F.

Notes

• Recipe Source: My friend Anne’s kitchen.
• These are good served hot or cold. They are also good cooked on the grill.