"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Feta-Topped Chicken Recipe

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This recipe for Feta-Topped Chicken, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Amber Krasemann
Added: Friday, March 21, 2008
Category:
Category:
Ingredients:  
Ingredients:  
Serves 4
Prep time: 10 Minutes
Start to Finish: 25 Minutes

4 boneless skinless chicken breasts
2 tbsp. balsamic vinaigrette dressing
1 tsp. Italian seasoning
¼ tsp. seasoned pepper blend
1 large plum tomato, cut into 8 slices
¼ cup crumbled Feta cheese (1oz)
Directions:
Directions:
1.) Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2.) Broil with tops 4 inched from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2-3 minutes longer or until cheese is lightly browned.

Nutrition:
220 Calories
8g Fat / 2.5 Saturated Fat
3g Carbohydrates
33g Protein
260 mg Sodium

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