A Mediterranean-inspired dish, this baked chicken is simple to make, lively in
taste and guilt-free for diners watching their fat intake.
The recipe is from the poultry section of The New Holly Clegg Trim & Terrific
Cookbook.
Lemon Feta Chicken
INGREDIENTS
8 SKINLESS, BONELESS CHICKEN BREASTS
50 ml (1/4 cup) LEMON JUICE
15 ml (1 tbsp) DRIED OREGANO LEAVES
1 ml (1/4 tbsp) PEPPER
90 g (3 oz) CRUMBLED FETA CHEESE
45 ml (3 tbsp) CHOPPED GREEN ONIONS
PREHEAT OVEN TO 175 C (350 F)
METHOD
Place chicken in a 33-by-23cm (13-by-9-inch) non-stick baking dish and drizzle
with half the lemon juice. Sprinkle with half the oregano and all the pepper. Top with cheese and green onion. Drizzle with
remaining lemon juice and oregano. Bake, covered, for 45 minutes to 1 hour, or until chicken is cooked.
Makes 8 servings
