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Feta-Topped Chicken

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Feta-Topped Chicken
  • Prep 10 min
  • Total 25 min
  • Servings 4
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Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational!
Updated Jan 31, 2005

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

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

Nutrition

200 Calories, 9g Total Fat, 28g Protein, 2g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
210mg
9%
Potassium
260mg
7%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
28g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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