Broiled Chicken Feta
- Yield servings
- For Dressing/Marinade:
- 1 1/2 cups plain yogurt
- 2/3 -- 1 cup crumbled feta cheese
- 6 tablespoons lemon juice
- 2 teaspoons each: dill, basil, garlic (more, if desired, according to taste)
- 1/2 cup red wine vinegar
- 2/3 -- 1 cup olive oil
- -- Generous fresh black pepper
- For marinade:
- 1 1/4 cups buttermilk
- For salad:
- -- Fresh baby spinach
- -- Grated parmesan cheese (optional)
- -- Crumbled Feta cheese
- -- Fresh cherry tomatoes
- -- Fresh red onions
- -- Optional raisins
- 1 -- zipper bag frozen, skinless, boneless chicken tenders.
Food process dressing ingredients.
Place half of the dressing in the refrigerator, to use later.
Stir into remaining dressing, for use as marinade:
1 1/4 cup buttermilk
Pour marinade into zipper bag of frozen chicken tenders. Let defrost and marinade overnight. (when time doesn't permit, marinade defrosted chicken for 25 mins).
Place on broiling pan and broil in pre-heated oven, 5-8 mins each side or until chicken reaches an internal temperature of 170 degrees.
Serve warm over fresh spinach. Sprinkle with feta cheese(and optional parmesan cheese, if desired), tomatoes, red onion, raisins (if desired). Season with remaining dressing if desired.
For the time challenged:
A good quality, bottled organic Greek Feta dressing can be subsituted. Mix dressing 1:1 with buttermilk for marinade. Continue as above.