CHICKEN BREAST WITH FETA AND ARTICHOKE

By shuber

1/2 GREEN
1 RED
1/2 BLUE

Ingredients

• Ingredients:
• 1 Cup nonfat plain yogurt
• 4 cloves garlic, pressed
• 3 Tbsp chopped fresh oregano, divided use
• 2 Tbsp chopped fresh parsley, divided use
• 1 1/2 tsp fresh lemon juice
• 1 tsp ground black pepper
• 8 (4-oz) raw chicken breasts, boneless, skinless
• 1 Cup crumbled feta cheese
• 1 medium tomato, chopped
• 1/2 Cup canned artichoke hearts, packed in water, drained
• 1/2 Cup sun-dried tomatoes, reconstituted in hot water for 10 minutes, drained, chopped

Details

Servings 8
Preparation time 30mins
Cooking time 100mins

Preparation

Step 1

1. Combine yogurt, garlic, 2 Tbsp oregano, 1 Tbsp parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
2. Place chicken in 13x9 glass dish. Top with yogurt mixture. Marinate in refrigerator, covered, turning once, for at least 1 hour and up to overnight.
3. Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp oregano, and remaining 1 Tbsp parsley in a large bowl; mix well. Set aside.
4. Heat oven to 350.
5. Bake for 60 minutes. Top each with cheese mixture. Bake for 5-8 minutes, or until cheese is lightly browned.