| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Greek | Chicken | 4 | Servings |
INGREDIENTS
| 8 | oz | Plain low-fat yogurt |
| 1 | tb | Lemon juice |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried rosemary |
| 1/4 | ts | Pepper |
| 1 | Clove garlic; minced | |
| 4 | Chicken breast halves; skinned and boned | |
| Vegetable cooking spray | ||
| 1/4 | c | Crumbled feta cheese |
| 1 | tb | Fresh parsley; chopped |
INSTRUCTIONS
Combine first 6 ingredients in a large heavy duty, zip top plastic bag; add chicken. Seal bag and shake until chicken is well coated. Marinate chicken in refrigerator 30 minutes. Remove chicken from marinade, reserving marinade. Place chicken on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 minutes. Turn chicken; spoon reserved marinade over chicken and top with feta cheese. Broil 7 minutes or until done. Sprinkle with parsley. Recipe by: Low-Fat, High-Flavor Cookbook Posted to TNT Recipes Digest by "Tracie Radtke" <tracie_host@email.msn.com> on Apr 29, 1998
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