Chicken breasts with feta and oregano
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Feta cheese; crumbled |
| ¼ | cup | Fresh oregano; chopped |
| 6 | Chicken breast halves; skinless boneless | |
| 1 | tablespoon | Butter; |
| 1 | tablespoon | Olive oil; |
| Juice of 1 lemon | ||
Directions
In a small bowl, combine cheese and oregano; set aside. Rinse chicken and pat dry. Pound chicken with a flat mallet between two sheets of plastic wrap to a thickness of about ¼". In the center of each chicken breast half, mound with ⅙ of the cheese mixture.
Fold chicken in half to enclose filling. Preheat oven to 375 degrees. Melt butter with oil in large frying pan over medium heat.
Add chicken and cook until meat is golden brown on both sides.
Squeeze on lemon juice and place in the oven to finish cooking through, about 10 minutes. Source: The San Diego Union-Tribune, Food Section, Mar. 30, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 03-30-95