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Herb-Crusted Chicken with Feta Sauce

Oxmoor House
Prep time 2 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 chicken breast and 1 1/2 tablespoons sauce)
A tangy Greek sauce made of mint, lemon, and feta cheese is a welcome addition to succulent breaded chicken breast. Serve it over a bed of orzo combined with chopped fresh basil. Use leftover sauce as a dressing spooned over Romaine lettuce or tossed with fresh veggies such as tomatoes and cucumbers.

Ingredients

  • 2/3 cup whole wheat panko (Japanese breadcrumbs)
  • 2 tablespoons Italian seasoning
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 teaspoons olive oil
  • 6 tablespoons Feta Sauce

Nutrition Information

  • calories 323
  • caloriesfromfat 0.0 %
  • fat 13.3 g
  • satfat 3.4 g
  • monofat 6.7 g
  • polyfat 2.8 g
  • protein 39.3 g
  • carbohydrate 10.3 g
  • fiber 1.6 g
  • cholesterol 98 mg
  • iron 1.8 mg
  • sodium 584 mg
  • calcium 51 mg

How to Make It

  1. Combine panko and Italian seasoning in a shallow bowl. Sprinkle chicken with salt and pepper; dredge in panko mixture.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Place 1 chicken breast half on each of 4 plates, and spoon 1 1/2 tablespoons Feta Sauce over each serving.

Cooking Light Fresh Food Fast Weeknight Meals