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Feta-Topped Chicken

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By Betty Crocker Kitchens
Updated Jan 31, 2005
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Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational!

Feta-Topped Chicken

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 4 boneless skinless chicken breast halves (1 1/4 lb)
  • 2 tablespoons balsamic vinaigrette dressing
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon seasoned pepper
  • 1 large roma (plum) tomato, cut into 8 slices
  • 1/4 cup crumbled feta cheese (1 oz)

Instructions

  • Step 
    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.
  • Step 
    2
    Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Nutrition

200 Calories
9g Total Fat
28g Protein
2g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
210mg
9%
Potassium
260mg
7%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
28g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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