Herb-Crusted Chicken with Feta 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.

Yield: 4 servings (serving size: 1 chicken breast and 1 1/2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 0.0%
  • Fat: 13.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.8g
  • Protein: 39.3g
  • Carbohydrate: 10.3g
  • Fiber: 1.6g
  • Cholesterol: 98mg
  • Iron: 1.8mg
  • Sodium: 584mg
  • Calcium: 51mg

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. 1. Combine panko and Italian seasoning in a shallow bowl. Sprinkle chicken with salt and pepper; dredge in panko mixture.
  2. 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.
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