Ingredients
4
4 servings
- •4 skinless, boneless chicken breasts
- •2 sprigs fresh oregano
- •1 sprig fresh rosemary
- •2 ounces feta cheese in brine, with 2 ounces of brine reserved
- •1 cup water
- •1 clove garlic
- •2 tablespoons olive oil
- •freshly cracked black pepper to taste
- •4 slices lemon
Instructions
- Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
- Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
- Combine feta cheese, reserved brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 233
- Carbohydrate: 3g
- Fat: 13g
- Fiber: 1g
- Protein: 27g
- Sugar: 1g
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