Tasty and easy. Also works with chicken tenders. The yogurt is a marinade so I tried to take some of the calories out of the nutrition facts since most of it is thrown away. (Actually is about 5 servings but I wanted the serving size to be about 100 g. for entering purposes.)

Ingredients

1/4	tsp black pepper (I use fresh cracked pepper)
700	g. chicken, breast meat only (5 boneless, skinless chicken breasts)
1/2	cup crumbled feta cheese (2 oz.)
1	cup fat-free yogurt, plain
1	clove of minced garlic
1/2	teaspoon dried rosemary or a tablespoon of fresh

Directions

1. Stir together yogurt, garlic, rosemary and pepper. Add chicken breasts, turn to coat and marinate in the refrigerator for 1 to 3 hours. Let come to room temperature for 30 minutes before cooking. Remove chicken from the marinade; reserve any leftover marinade and return to the refrigerator.
   
   
2. Line 1" deep cookie sheet with aluminum foil and place chicken, smooth side down, on top of the foil. Bake chicken uncovered at 350 degrees for about 40 minutes. Do not turn. (You can cut this time down by using chicken tenders or flattening your chicken breasts with a meat mallet.)
   
   
3. About 10 minutes before serving, turn on broiler and broil chicken for 5 minutes. Turn and coat chicken with leftover marinade. Top with feta cheese. Broil smooth side up for about 5 minutes or until top browns. Watch carefully so chicken doesn't burn. Serve hot.
   
   

Categories

Chicken, Main Dish, Broil, Marinade, Quick

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in niacin High in phosphorus Very high in selenium

Bad points High in cholesterol