1 / 1
Feta-Topped Chicken
Feta-Topped Chicken is a quick and flavorful weeknight dinner that comes together in minutes under the broiler. Boneless, skinless chicken breasts are brushed with tangy balsamic vinaigrette and dusted with Italian herbs before cooking to juicy perfection. Fresh slices of Roma tomato and crumbled feta cheese are added at the very end, melting slightly under the heat. The result is a bright, savory main course with a Mediterranean twist. Serve it alongside a crisp green salad or roasted vegetables for a complete meal.
Ingredients
- 4 boneless skinless chicken breasts (about 1¼ lb)
- 2 tablespoons balsamic vinaigrette dressing
- 1 teaspoon Italian seasoning
- ¼ teaspoon seasoned pepper blend
- 1 large plum (Roma) tomato, cut into 8 slices
- ¼ cup crumbled feta cheese (1 oz)
Instructions
- 1Preheat your broiler and coat the rack of a broiler pan with cooking spray. Coat both sides of the chicken breasts with the balsamic vinaigrette, then season them evenly with the Italian seasoning and seasoned pepper blend.
- 2Arrange the seasoned chicken on the prepared broiler pan. Cook about 4 inches from the heat source for roughly 10 minutes, flipping halfway through. The chicken is done when the juices run clear and the internal temperature reaches 165°F.
- 3Remove the pan from the oven and place two tomato slices and one tablespoon of feta cheese on each chicken breast. Return the pan to the broiler for 2 to 3 minutes, just until the cheese begins to brown lightly.