Best Feta Topped Chicken Recipes
FETA-TOPPED CHICKEN
Make and share this Feta-Topped Chicken recipe from Food.com.
Provided by Little Bee
Categories Chicken Breast
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
- Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
Nutrition Facts : Calories 310.4, Fat 6.2, SaturatedFat 3, Cholesterol 150.2, Sodium 324.2, Carbohydrate 3, Fiber 0.7, Sugar 2.2, Protein 57.2
FETA-TOPPED CHICKEN
Steps:
- 1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan. 2. Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
FETA-TOPPED CHICKEN
Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
- Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
Nutrition Facts : Calories 200, Carbohydrate 2 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 0 g
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