Feta Chicken and Vegetables

Feta Chicken and Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • Oregano sprigs (optional)
  • ¼ teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • ¼ cup (1 ounce) crumbled feta cheese, divided
  • ½ teaspoon dried marjoram or thyme
  • ¼ teaspoon black pepper
  • + 19 more ingredients
    • 1/3 cup fat-free, less-sodium chicken broth
    • 1 teaspoon white wine vinegar
    • ¼ cup (1 ounce) crumbled feta cheese, divided
    • 1 teaspoon white wine vinegar
    • 1 tablespoon all-purpose flour
    • Oregano sprigs (optional)
    • 2 (4-ounce) skinned, boned chicken breast halves
    • Cooking spray
    • 2/3 cup red bell pepper strips
    • ½ cup vertically sliced red onion
    • 1/3 cup fat-free, less-sodium chicken broth
    • 2 (4-ounce) skinned, boned chicken breast halves
    • Cooking spray
    • 2/3 cup red bell pepper strips
    • ½ cup vertically sliced red onion
    • 1 teaspoon olive oil
    • ½ teaspoon dried marjoram or thyme
    • 1/8 teaspoon salt
    • 1 teaspoon olive oil

Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vin...

View full recipe at My Recipes

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