Feta-Topped Chicken With Dill-Tomato Sauce
This dish is a Greek-style twist on Chicken Parmesan. The tomato-dill sauce is lighter than a classic Italian red sauce and a bit of lemon juice adds a fresh note that works well with the salty flavor of the feta cheese. Served with a side of orzo and sauteed fresh spinach, this dinner comes together in just about 45 minutes.
- 3/4 lb boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground pepper
- 2 tablespoons butter
- 1 clove garlic, finely chopped
- 2 tablespoons chopped onion
- 1 cup chopped tomatoes, with juice
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 1 to 2 tablespoons fresh dill, finely chopped (see notes)
- 1/2 cup crumbled feta cheese
Preheat the oven to 425°F.
Pound the chicken breasts to an even 1/2-inch thickness. Brush both sides with 1 tablespoon of the extra-virgin olive oil and season with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large pan over medium-high heat. Add the chicken and cook for about 3 minutes per side until lightly browned and no longer pink in the middle. Transfer to a baking dish and set aside.
Lower the heat on the pan to medium and add the butter. Add the garlic and onion and sauté until fragrant and soft. Add the tomatoes, salt and a few grinds of black pepper. Cook for about 6 to 8 minutes, or until the sauce starts to thicken slightly. Taste for seasoning and adjust if necessary (bear in mind that the feta cheese will add a bit of overall saltiness to the dish, so be conservative in salting the sauce). Remove from the heat and stir in the lemon juice and dill.
Top the chicken breasts, first with the sauce, then with the feta. Place in the oven for 5 minutes, or until the cheese is heated through and slightly melted. Garnish with sprigs of dill. Serve immediately.
Makes 2 servings, can easily be doubled.
The amount of dill you use in this recipe really depends on how much you enjoy the strong flavor of the herb. If you're not sure, it's best to use the smaller quantity and sprinkle a little additional over the top at the table if desired.
This is an original recipe created & tested by the editors of MyGourmetConnection