| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless boneless chicken |
|
|
Breast halves |
| 1 |
tb |
Fresh mint — chopped |
| 1/2 |
lg |
Red, orange, or yellow |
|
|
Pepper — coarsely chopped |
| 2 |
tb |
Olive oil |
| 1/4 |
ts |
Dried oregano |
| 2 |
|
Plum tomatoes — chopped |
| 2 |
tb |
Fresh parsley — chopped |
| 3 |
oz |
Feta cheese — crumbled |
|
|
Black pepper — freshly |
|
|
Grated |
|
|
Cooking spray |
INSTRUCTIONS
Preheat oven to 375 degrees
Lightly coat a 9 x 9-inch glass baking dish with cooking spray. Arrange
the chicken breasts in the dish and set aside while preparing topping.
In a medium bowl, combine the chopped tomatoes, parsley, mint, oregano,
black pepper, Feta cheese, and chopped pepper. Mix well and spoon over
chicken in an even layer. Drizzle olive oil over all.
Bake for 35-45 minutes, or until the chicken is firm and opaque. Serve
hot, spooning any cooking juices in the dish over each serving.
Recipe By : Fred Dittmaier (Modified by Larry McJunkin)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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