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Feta-Topped Chicken

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational!

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

Ingredients

4
boneless skinless chicken breast halves (1 1/4 lb)
2
tablespoons balsamic vinaigrette dressing
1
teaspoon Italian seasoning
1/4
teaspoon seasoned pepper
1
large roma (plum) tomato, cut into 8 slices
1/4
cup crumbled feta cheese (1 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
  • 2 Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Feta-Topped Chicken

EXPERT TIPS

Expert Tips

You can use 1/2 teaspoon each of dried basil and oregano leaves in place of the Italian seasoning.

Feta cheese crumbles are available in a variety of flavors. Some have sun-dried tomatoes, basil or cracked pepper added. Any of these would be delicious in this recipe.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
210mg
210%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
6%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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