Feta Topped Chicken

Sometimes it is crazy here. Since I like for us to eat dinner as a family, sometimes I need to make something quick. I saw this chicken recipe and I thought maybe the cooking time was off. If the time was correct, then maybe the chicken would be dried out. I will say I liked how the chicken turned out.

The best thing about this recipe is how easy you can adapt it to your preferences. For an example, my husband does not like tomatoes. I topped his chicken with only the cheese. My oldest daughter likes olives so next time hers will be Greek style. My youngest children did not like the cheese but did like the tomato. I liked the original recipe. I prefer to buy the feta cheese in a block and then crumble it. If you need a quick recipe, this is the one I would recommend.

Feta Topped Chicken
4 chicken breast, boneless and skinless
2 Tbsp balsamic vinaigrette dressing
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp thyme
1/8 tsp pepper
1 large roma tomato, cut into 8 slices
1/4 cup feta cheese, crumbled

Directions:

1. Preheat oven to broil.
2. Slice your chicken breast in half like butterfly style.
3. Brush each side of the chicken breasts with the balsamic vinaigrette.
4. Sprinkle the chicken with the oregano, rosemary, thyme, and pepper.
5. Place the chicken in an oven proof dish. (I used a Pyrex casserole dish.)
6. Broil the chicken about 4 inches from the top of the oven for 5 minutes.
7. Turn the chicken over and allow the chicken to cook for 5 more minutes.
8. Remove the chicken from the oven and top each piece of chicken with a tomato slice.
9. Sprinkle some feta cheese on each piece of chicken.
10. Broil the chicken for another 3 minutes or until the center of  the chicken internal temperature reaches 170 degrees F.

Recipe adapted from Betty Crocker website.

Did you already know...
-Feta is a brined cheese normally made from sheep or goat's milk.
-The word feta means slice in Greek.
-It is believed the cyclopes in Homer’s Odyssey made feta cheese in his cave.