Wednesday, May 1, 2013

baked mediterranean chicken

I occasionally get an odd craving and then try to figure out how to incorporate it into my night's meal. Today's craving? Tomoatoes and feta cheese. After some brainstorming and riffling through the fridge, baked mediterranean chicken was born.

This recipe has minimal ingredients and minimal effort, but you'd never be able to tell that from the way it tastes. For an 80 degree day, it couldn't have tasted more light and healthy. 

Here's the super easy recipe:

Baked Mediterranean Chicken

What You Need:
-Lawry's Mediterranean Herb & White Wine Marinade
-Boneless, Skinless Chicken Breasts
-Olive Oil
-Feta Cheese

I forgot that I had this marinade sitting in my fridge. Sometimes coupons overpower your mind and you forget what you actually bought. This will a last minute addition but absolutely necessary for the flavors.

Lawry's Mediteranean Herb & White marinade will elevate this dish for you. Grab your chicken breasts and coat them in this marinade in a baking dish for 30 minutes.

So flavorful! And you see only one breast here but I was eating solo for the evening.

After 30 minutes of marinating, place chicken in your 375 degree F oven. Bake for 25 minutes, then pull out of the oven. 

Dice tomato into small, bite-size pieces. Toss with a bit of olive oil. 

Place tomatoes directly on top of your chicken breasts. Then add crumbled feta cheese and a little bit of dried basil. Place back in the oven and bake for 10-15 minutes longer. 

Carefully plate and serve immediately. 

The chicken was perfectly moist and the marinade really boosted the flavor. It added depth from the herbs and created a nice coating to the chicken. The tomato/feta cheese combination was just what I wanted. Popping the dish back in the oven for only 10 minutes allowed the topping to be warm but not mushy.

Flavorful. Easy. Light. Perfect for a quick dinner while the weather begins to warm. 

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