Wednesday, May 26

Greek Feta Chicken

8 oz. plain yogurt
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.


  1. thanks for posting your recipes Bekki!!! I'm going to start making some binders! :)


  2. I can attest to the scrumptious quality of this recipe! I was nervous about the feta but it has a much more mild flavor when it's been cooked. I even do it on the grill and slice up the leftovers to eat in a wrap with some spinach. Delish! Great pic Bekki!

  3. Thank you for posting this recipe! I have started my binder and I am plotting out my plan of attack. Something I was wondering about was the list you use for needed ingredients. Do you have a link to it somewhere? I am a bit of a perfectionist and it looks like an awesome tool to have. Thanks again so much. I am so excited to try this out.

  4. Do you experience with food dehydration? I just did a batch of apples and oranges, and a sampling of red bell peppers and pears. Would this fit into bulk cooking? Have you found a good way to freeze fruits and veggies?


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