| 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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