©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Feta Chicken

Feta Chicken

6 boneless skinless chicken breasts
6 oz tomato basil feta (this time I got a block not the crumbled style)
1/4 cup Italian style dry bread crumbs
4 tbs butter melted

Preheat oven to 350

Lightly greast a 13x9 baking dish

Place chicken breast between 2 pieces of waxed paper. Gently pound chicken with the flat side of a mallet until chicken is about 1/4 inch thick; remove wax paper.

Place 1 oz of feta cheese (this is why I like the block style, you can just put a slice in the center and not worry about it spilling out) in the center of each chicken breast; fold in half.

Spread 2 tbs of bread crumb in the bottom of the baking dish. Arrange chicken in the dish and top with remaining bread crumb.

Bake for 20 minutes. Drizzle the melted butter over the chicken breast/crumb mixture and cook for another 5 to 10 minutes until chicken is no longer pink.

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