Wednesday, August 26, 2009

Feta Chicken

This is one of those dishes that is simple enough but looks and tastes absolutely wonderful. It has an elegant look, but does not take forever to make. There are two key steps to making this dish amazing. First, marinade the chicken for longer than 4 hours. Second, cook using a double broiler (or a makeshift one if you don't have one/yours is in a box that is not going to be opened until after you move again in a month and a half.) I pretty much make this dish every time I buy feta cheese.

Feta Chicken

At least 4 hours before you intend to cook this dish, marinate chicken breast in a mixture of 2 Tbsp Olive Oil, 1 tsp Balsamic Vinegar, 1 tsp Italian seasoning, 1/2 tsp ground sage and 1/8 tsp pepper (increase amount of marinade if using more than 1 chicken breast - I used one cut into 3 pieces).
Broil for 10 minutes on each side using a double broiler. If you do not have a double broiler, you can us a make-shift one by placing a pan of water on a rack directly under the top rack of your stove. I put aluminum foil on the top rack to know where to place the chicken as to be directly over the pan of water.
Top with 2-4 slices of tomato and 1/4 cup feta cheese. Broil until cheese starts to melt and turns golden brown. If using the make-shift double broiler, place chicken on a cookie sheet before topping with cheese.

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