Lemon feta chicken easy Mediterranean
|||Lost in translation|
A Mediterranean-inspired dish, this baked chicken is simple to make, lively in taste and not too rich. It's even got the flavor of the day — Mother's Day, that is — in its background, although the recipe's good for any time of year.
The recipe is from "The New Holly Clegg Trim & Terrific Cookbook" (Running Press, 2006, $29.95), an updated edition of a 2002 book.
Author Holly Clegg, who lives in Baton Rouge, La., and has produced a "Trim and Terrific" series of cookbooks, packs some 500 recipes into this one, including a "Just For Kids" chapter. Clegg describes her recipes as healthy and easy to make, for people who are short on time but don't want "bland-tasting diet food."
Haley, her 18-year-old daughter (17 at the time), prepared all the recipes in the children's section and also helped prepare and style many of the desserts that were photographed. And mother and daughter worked together on the revised edition of the cookbook.
"We judge everything in our house by food," Clegg says. "I think we all just like to eat — so we cook."
This is from the chapter on poultry.
LEMON FETA CHICKEN
Preheat oven to 350 degrees.
Place the chicken in a 13-by-9-by-2-inch nonstick baking dish and drizzle with half the lemon juice. Sprinkle with half the oregano and all the pepper. Top with the cheese and green onion. Drizzle with the remaining lemon juice and oregano. Bake, covered, for 45 minutes to 1 hour, or until done.
Makes 8 servings.
Per serving: 270 calories, 13 g fat, 99 mg cholesterol, 4 g carbohydrate, 33 g protein, 690 mg sodium