Title: Greek Chicken with Feta and Dill
Categories: Chicken, Greek, Lhj, Main dish
Yield: 4 Servings

4 Pita; (6-inch) breads
5 ts Olive oil; divided
4 Boneless; skinless chicken
-breast halves, (1 1/4 to 1
-1/2 lbs)
1 ts Salt; divided
1/2 ts Freshly ground pepper;
-divided
1/2 c Red onion; diced
1 ts Zucchini; sliced
3/4 c Chicken broth
2 tb Fresh dill; or 1/2 tsp.
-dried, chopped
1/2 c Feta cheese; crumbled

1. Prepare grll or heat broiler and broiler pan. Brush pita breads with 1
teaspoon oil. Brush chicken breast halves with 2 teaspoons oil; sprinkle
with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set both aside.

2. Heat remaining 2 teaspoons oil in large nonstick skillet over
medium-heat. Add onion and cook until browned, 4 to 5 minutes. Add garlic;
cook 30 seconds until fragrant. Increase heat to high; add zucchini and
cook 2 minutes. Add chicken broth, remaining 1/2 teaspoon salt and 1/4
teaspoon pepper; bring to boil and cook, stirring occasionally, until
zucchini is tender and liquid is evaporated, 5 to 6 minutes. Add tomatoes
and dill; cook q minute to blend flavors.

3. Meanwhile, grill pita breads 1 minute per side; set aside. Grill chicken
breasts until cooked through, 6 to 7 minutes per side. Arrange chicken and
vegetables on serving plates; sprinkle vegetables with crumbled feta
cheese. Serve with pita bread.

Per serving: 109 Calories; 9g Fat (75% calories from fat); 4g Protein; 3g
Carbohydrate; 13mg Cholesterol; 985mg Sodium

NOTES : While the chicken grills, zucchini is quickly sauteed with onion,
tomatoes and plenty of chopped fresh dill. When everything's ready,
sprinkle with feta cheese and serve immediately.
Recipe by: LHJ

Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998