1 Tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1 large clove garlic minced
4 boneless skinless chicken breasts
1/4 cup crumbled feta
FREEZER STEP: Combine first six ingredients in a Ziploc bag add chicken and mix together; seal and freeze flat.
TO PREPARE: Remove chicken from marinade; reserving marinade. Place chicken on rack in broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 7 minutes. Turn chicken; spoon reserved marinade over chicken, and top with crumbled feta. Broil until done.
TIPS: Butterfly your chicken so it is thinner and cooks faster, you don’t want your meat to dry out. I keep feta in my fridge all the time so I just crumble what I need the night we eat it. I also broil in my toaster oven so I don’t have to heat up the house in the summer. One batch just fits on the tray.
I served this with green beans, salad, and sourdough bread.
*This recipe came from my mother’s kitchen.