Feta Chicken...it's what's for dinner

Wanted to make a nice dinner for my sweetie tonight, it being our anniversary and all. So, I dragged out this old recipe that I think I cut out of a magazine many years ago. I've made it a few times and it's quite tasty. Plus it uses feta and I love that salty bit of cheesy goodness.

Broiled (or baked) Feta Chicken

Ingredients:
1 cup plain low-fat yogurt (I used regular Greek yogurt because that's what I had on hand.)
1 clove of garlic, finely chopped
1/2 teaspoon leaf rosemary, crumbled
1/4 tsp black pepper
4 skinless, boned chicken breast halves (about 5 oz ea)
1/2 c crumbled feta cheese (2 oz)





I elected to use fresh Rosemary from my yard, so I had to chop it first.




 

Next combine yogurt, garlic, rosemary and pepper.

 

Wash your chicken breasts. I only had three in my package instead of the 4 the recipe called for, so I just used what I had.

 Place chicken in a shallow pan or a marinade container (as shown). Coat with the yogurt mixture.
Refrigerate 1 - 3 hours.
Remove from refrigerator and let come to room temperature for not more than 30 minutes.
Remove chicken from marinade; reserve any remaining marinade in dish.






 Preheat broiler. Line broiler pan with aluminum foil. Arrange breasts, smooth side down, on foil.





Broil 4 to 7 minutes. Turn over. Spoon any  remaining marinade over chicken. Crumble feta over top. Broil just until cooked through and lightly browned, 4 to 6 minutes longer.

Since I have an overactive smoke alarm and a not very good broiler I elected to bake these instead. I put them in a preheated 350 degree oven and baked about 15 minutes on one side. I flipped them, added the feta and baked another 15 minutes, increasing the temperature to 400 degrees for the last few minutes to brown the feta a bit.

 Voila! The finished product. Served with French green beans. The recipe notes that the feta chicken is good cold or at room temperature, so leftovers don't go to waste. kali oreksi!