Thursday, January 20, 2005

Easy Feta Chicken Bake

Get those recipes out to (recipe(dot)carnival(at)gmail(dot)come ( by Midnight EST tonight! We are lucky enough to have CalTechGirl from Not Exactly Rocket Science hosting it.

Here is my recipe for this week:

Easy Feta Chicken Bake from Kraft Food and Family

6 boneless skinless chicken breast halves
2 tbsp lemon juice (divided)
1/4 tsp salt
1/4 tsp black pepper
1 pkg (4oz) Athenos Crumbled Feta Cheese with Basil and Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

Preheat oven to 350F. Arrange chicken in 13x9 in. baking dish.

Drizzle with chicken with 1 tbsp of lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 tbsp lemon juice.

Bake 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Word of warning - this will dry out if cooked too long. Still tasty.


Caltechgirl said...

Dang that looks good! I have all of that stuff sitting around, except I'm thawing some boneless pork chops, so I think it's gonna be easy feta pork chop bake tonight!

Anonymous said...

We have a similar recipe to this only you mix 2 roasted capsicums/red peppers (chopped) in with the fetta before baking. Absolutely delicious and the left-overs go very well in a salad.

VW said...

Thanks for the tip. I like the recipe and plan on using it again next month. I'll add the red peppers then. I love a little pep.