Marinade:
8 ounces plain nonfat yogurt
4 teaspoons garlic -- minced
1/3 bunch fresh oregano -- chopped
1 tablespoon chopped fresh parsley
1 1/2 teaspoons fresh lemon juice
1 teaspoon black pepper
8 boneless, skinless chicken breast halves
Topping:
6 ounces feta cheese
1 roma tomato -- chopped
1/2 cup artichoke hearts -- canned
1/2 cup sun-dried tomatoes -- blanched and chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
Preparation:
| 1. | In a medium bowl, whisk together the marinade ingredients. Add the chicken, turn to coat and marinate in the refrigerator for at least 1 hour and up to overnight.
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| 2. | Preheat the grill and set the oven to 350 degrees.
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| 3. | Mix together the topping ingredients in a large bowl.
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| 4. | Grill the chicken, basting with marinade, 4 minutes per side or until no longer pink.
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| 5. | Arrange the chicken on a sheet pan coated with nonstick spray and place 1 rounded tablespoon of topping on each breast. Bake for 5-8 minutes or until the cheese is softened.
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Serves: 8
Per serving:
221 Calories (kcal); 6g Total Fat; (25% calories from fat); 33g Protein; 7g Carbohydrate; 88mg Cholesterol; 414mg Sodium
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