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Chicken with Tomatoes and Feta

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Serves: 4

Bright, flavorful and "dinner party worthy".


Ingredients

4 boneless, skinless chicken breasts

2 T. mayonnaise

1 T. Dijon mustard

1 T. lemon juice

1 clove garlic, crushed

1/2 t. sea salt

1/4 t. fresh ground black pepper

1/2 t. dried oregano

1/2 t. fresh mint, minced

2 medium tomatoes, sliced thin

6 oz. feta cheese, sliced

2 t. olive oil

To Prepare

Preheat oven to 400°. Spray 9 x 13 rectangular casserole dish with non-stick cooking spray. Casserole dish should be large enough for chicken to fit in one layer. Place chicken in prepared dish.

Whisk together mayonnaise and the next 7 ingredients.  Spread a thin layer over the surface of the chicken breasts.  Set aside 1 tablespoon of mixture. Place 2 slices of feta on top of each chicken breast. Top feta with 2 slices of tomato.  Spread a scant amount of the reserved mustard mixture on top of the tomato, then drizzle with olive oil.

Bake uncovered in the top third of the oven for 22-25 minutes, depending on the thickness of the chicken breasts. When done, chicken will be evenly browned.

 

To Serve

Serve immediately with some of the pan juices.

Pair with Las Brisas Blanc.

 



Eddie's Recipe Tip:

A great do-ahead dish. Chicken can be refrigerated for several hours already assembled with the tomatoes and feta. Bring to room temperature before cooking.