| 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 |
ts |
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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