Peito de frango com feta e alcachofra

Ingredientes

• 1 cup non fat yogurt plain
• 4 cloves garlic
• 3 Tbsp. oregano (divided use)
• 2 Tbsp. parsley (divided use)
• 1 1/2 tsp. lemon juice
• 1 tsp. black pepper
• 8 chicken breasts (4-oz. each )
• 1 cup feta cheese (about 5 oz.)
• 1 tomatoes
• 1/2 cup artichoke (drained)
• 1/2 cup sun-dried tomatoes (reconstituted in hot water for 10 minutes, drained)
• Nonstick cooking spray

Modo de preparo

1. 1

   Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. parsley, lemon juice, and pepper in a medium bowl; whisk to blend.

2. 2

   Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.

3. 3

   Preheat grill or broiler on high.

4. 4

   Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp. oregano, and 1 remaining Tbsp. parsley in a large bowl; mix well. Set aside.

5. 5

   Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.

6. 6

   Heat oven 350° F.

7. 7

   Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture.

8. 8

   Bake for 5 to 8 minutes, or until the cheese is lightly browned.