Thursday, September 6, 2012

Feta-Topped Chicken

4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons reduced-fat balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper blend
1 large plum (Roma) tomato, cut into 8 slices
1/4 cup crumbled fat-free feta cheese

Set oven to broil. Brush both sides of chicken breasts with the dressing. Sprinkle both sides with Italian seasoning and pepper. Place in broiler pan and put in oven 4 inches from the broiling element.

Broil about 5 minutes each side, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese and broil 2 to 3 minutes longer or until cheese is lightly browned.

Makes 4 servings

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