Yield: 4 Servings
|8 ounces||Plain low-fat yogurt|
|1 tablespoon||Lemon juice|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried rosemary|
|1||Clove garlic; minced|
|4||Chicken breast halves; skinned and boned|
|Vegetable cooking spray|
|¼ cup||Crumbled feta cheese|
|1 tablespoon||Fresh parsley; chopped|
Combine first 6 ingredients in a large heavy duty, zip top plastic bag; add chicken. Seal bag and shake until chicken is well coated. Marinate chicken in refrigerator 30 minutes.
Remove chicken from marinade, reserving marinade. Place chicken on a rack in a broiler pan coated with cooking spray. Broil 5½ inches from heat (with electric oven door partially opened) 7 minutes. Turn chicken; spoon reserved marinade over chicken and top with feta cheese. Broil 7 minutes or until done. Sprinkle with parsley.
Recipe by: Low-Fat, High-Flavor Cookbook Posted to TNT Recipes Digest by "Tracie Radtke" <tracie_host@...> on Apr 29, 1998