Feta-Topped Chicken With Dill-Tomato Sauce
This dish is a Greek-style twist on Chicken Parmesan. The tomato-dill sauce has a fresh, pungent flavor and a drizzle of lemon juice added just before serving a tangy note that works nicely with the salty flavor of the feta cheese. Served with a side of spinach-orzo and roasted green beans, this dinner comes together in just about 45 minutes.
- 4 boneless, skinless chicken breast halves
- 1/2 cup flour
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1-1/2 cups diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 to 3 tablespoons fresh dill, finely chopped (see notes)
- 4 ounces crumbled feta cheese
- 2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 400°F and coat a baking dish large enough to hold the chicken in a single layer with nonstick spray.
- If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
- Combine the flour with 3/4 teaspoon of salt and a few grinds of black pepper and spread on a sheet of waxed paper. Dredge the chicken in the flour, shaking off any excess.
- Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook until barely golden, 2 to 2-1/2 minutes per side. Transfer to the prepared baking dish and set aside.
- Lower the heat on the pan to medium and add the remaining tablespoon of olive oil. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.
- Add the tomatoes and tomato paste, combine well and continue cooking until the sauce has thickened slightly, 3 to 4 minutes. Stir in the dill, taste, and season lightly with salt and pepper.
- Note: The feta cheese will add a bit of overall saltiness to the dish, so be conservative when salting the sauce.
- Top the chicken breasts, first with the sauce, then with the crumbled feta. Bake, uncovered for 8 to 10 minutes, or until the cheese is softened and slightly melted. Remove from the oven, drizzle with lemon juice and serve immediately.
The amount of dill you use in this recipe really depends on how much you enjoy the flavor of this fragrant herb. We love dill, so we use the full 3 tablespoons, but if you're not sure, start with the smaller quantity.