Herb-Crusted Chicken with Feta Sauce

Herb-Crusted Chicken with Feta Sauce Recipe
Oxmoor House
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.

Yield:

4 servings (serving size: 1 chicken breast and 1 1/2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 11 Minutes

Nutritional 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

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

Preparation

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,

Oxmoor House

March 2010
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