08 November 2011

Greek Feta Chicken


A Bookcase Full of Recipes

I have an entire bookcase full of cookbooks. It is always overflowing with some sitting on the floor propped up against the side. Having decided that my cookbook collection must remain limited to this space, I frequently find that I need to pick and choose, discarding perfectly wonderful cookbooks in favor of new favorites.

I love to read cookbooks, savoring the author's notes and admiring the pictures. I even cook from my cookbooks from time to time. Still I find the best source of recipes is friends and family that I spend time with and eat with regularly.


Finding the Best

This recipe is one that I was given by a dear friend many years ago. This versatile recipe was a favorite of hers. She turned to it often when cooking a quick dinner on the grill for unexpected guests or taking dinner to a friend in need. She first shared it with me on just such an occasion.

Far from plain this recipe is still casual and can be prepared quickly. Rice and a salad fill it out and make an easy meal. It can be cooked outdoors on the grill or inside under the broiler. It is good hot from the oven but is also delicious at room temperature. Leftovers are a perfect addition to a salad or sliced to make a sandwich. In each case the tangy feta cheese is a delightful counterpoint to the tender yogurt-marinated chicken, keeping things interesting.

I first tasted this recipe maybe twenty five years ago and not only do I still make it regularly, it is still one of my favorites. Like I said, no matter how many cookbooks I own or how many great recipes I find on the internet, the very best recipes are still the ones shared by a friend.



Greek Feta Chicken
from Anne's kitchen

1 cup plain lowfat yogurt
1 large garlic clove, minced
½ tsp dried oregano, crumbled
¼ tsp pepper
4-6 boneless skinless chicken breast halves
1/3 cup crumbled feta cheese, plain or with peppercorns

In a large bowl whisk together the yogurt, garlic, oregano and pepper.

Add chicken and turn to coat. Cover and let stand 30 minutes.

Preheat broiler. Line broiler pan w/ foil. Remove chicken from marinade and place smooth side down on prepared pan, reserving marinade in bowl.

Broil chicken 7-8 minutes. Turn chicken over. Brush with reserved marinade. Sprinkle with feta cheese and broil on a rack positioned 6-8 inches from the element until chicken is cooked through, about 6-8 minutes longer, or until the chicken breasts reach an internal temperature of 160 - 170 degrees.

These are good served hot or cold. They are also good cooked on the grill.

Enjoy!

3 comments:

Kalyn said...

Love the sound of this. (You had me at Feta!)

Alanna Kellogg said...

I remade this a couple of weeks back, it's so good!

grace said...

this is a simple but satisfying chicken preparation--it kinda makes me want to watch 'my big fat greek wedding', but that's neither here nor there... :)