| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Skinless, boneless chicken | |
| breasts | ||
| 8 | oz | Plain, non-fat yoghurt |
| 3 | Cloves garlic, minced | |
| 1 | t | Dried oregano |
| ds | Salt & pepper | |
| 4 | oz | Feta cheese, crumbled |
| Chopped fresh dill | ||
| Kalamata olives |
INSTRUCTIONS
In a medium bowl, mix together the yoghurt, garlic, oregano, salt, & pepper. Reserve a small amount (~1/4 C.) to serve with the chicken. Add the chicken breasts to the bowl with the yoghurt mixture, turning to coat, and allow to marinate for 20-30 minutes. Grill or broil the chicken breasts for a few minutes on each side, sprinkling them with the crumbled feta after turning them the first time. Garnish with chopped dill and olives and serve with the reserved sauce. I always double the recipe - the chicken is great cold or in a sandwich. Enjoy, Melissa From: melissab@Eng.Sun.COM (Melissa Bruce) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1108
Calories From Fat: 450
Total Fat: 50.2g
Cholesterol: 393.3mg
Sodium: 4624.7mg
Potassium: 1727.3mg
Carbohydrates: 14g
Fiber: <1g
Sugar: 7.2g
Protein: 140.5g