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Recipe: Chicken topped with feta

Posted May 4

Feta topped chicken

This recipe is as quick as it is easy and delicious. It requires just six ingredients and 12 or so minutes in the broiler.

I found the recipe on Betty Crocker's recipe and switched it up a bit. Here's how to get it on your table.

Chicken Topped with Feta
Adapted from Betty Crocker

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

Turn the broiler on your oven to high. Get out your broiler pan and rack and line the pan with aluminum foil (just for easier clean up). If you don't have a broiler pan, do what I did and line a cookie sheet with aluminum foil and place a rack on top of the cookie sheet.

Pour the balsamic vinaigrette dressing into a bowl and dunk the chicken breasts in the dressing so that both sides are coated. Then, sprinkle the Italian seasoning and pepper onto both sides of the chicken breasts. Place the chicken on the rack (which sits on the cookie sheet) and slide the cookie sheet into the oven. The chicken should be four inches from the the heat. Broil the chicken for 10 minutes - flipping the breasts half way through.

The breasts are fully cooked when a meat thermometer registers the temperature at the thickest part at 170 degrees.

Then, place a tomato slice and a spoonful of feta on top of the chicken breasts. Broil for another two to three minutes so that the cheese gets slightly browned. Keep an eye on it so that it doesn't burn.

Serve!

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