Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Skinless, boneless chicken breasts |
| 8 ounces | Plain, non-fat yoghurt |
| 3 \N | Cloves garlic, minced |
| 1 teaspoon | Dried oregano |
| \N dash | Salt & pepper |
| 4 ounces | Feta cheese, crumbled |
| \N \N | Chopped fresh dill |
| \N \N | Kalamata olives |
In a medium bowl, mix together the yoghurt, garlic, oregano, salt, & pepper. Reserve a small amount (~¼ C.) to serve with the chicken.
Add the chicken breasts to the bowl with the yoghurt mixture, turning to coat, and allow to marinate for 20-30 minutes. Grill or broil the chicken breasts for a few minutes on each side, sprinkling them with the crumbled feta after turning them the first time. Garnish with chopped dill and olives and serve with the reserved sauce.
I always double the recipe - the chicken is great cold or in a sandwich.
Enjoy, Melissa
From: melissab@... (Melissa Bruce)