Feta Chicken

  • 1/2 teaspoon grated lemon peel
  • 2 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint leaves
  • 8 teaspoons olive oil
  • dash pepper
  • 1 package (3.5 oz) reduced-fat feta cheese
  • 2/3 cup panko crispy bread crumbs
  • 2 tablespoons Italian seasoning
  • 4 boneless, skinless chicken breasts (1 1/2 lb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

 

  1. In a small bowl, mix lemon peel, lemon juice, mint, 4 teaspoons of the oil and dash pepper with whisk.

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2. Add cheese; stir. Set aside.

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3. In a shallow bowl, mix bread crumbs and Italian seasoning.

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4. Sprinkle both sides of chicken with salt and 1/4 teaspoon pepper; coat with bread crumb mixture.

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5. Cook chicken in oil 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut.

6. On each of 4 plates, place 1 chicken breast, top with 2 1/2 tablespoon feta sauce.

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Let me tell you the story about this recipe:

On my little recipe card, I (at some point) had written “8.5!”. Typically, this means my husband gave that rating for that particular recipe so I was excited to make it again. I LOVED it! The lemon zest and mint have such a fresh, summer-y taste!

Now… My husband, at one point, said, “I gave this an 8.5?!”… He was surprised he gave it that high of a rating! And that is when we realized that he does not like feta cheese…. Since the feta cheese is, obviously, a large part of this recipe, I would not recommend it for someone who does not like feta. But for those who do, this is a delicious (and super quick!) recipe!

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