Posted by: Sue Freeman 08-17-99 7:32 PM
Grilled Lemon Chicken with Dill and Feta
Source: Doug Cooper
6 (8 oz) chicken breasts
Marinade:
1 cup non alcoholic white wine (can use alcoholic)
1/4 cup olive oil
1/4 cup lemon juice
1 Tablespoon lemon zest
2 Tablespoons minced garlic; or to taste
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon chopped fresh dill
1 1/2 cups crumbled feta cheese
Preheat oven to 375.
Combine all ingredients for marinade except feta and put in a gallon size zip lock bag.
Add chicken and put bag in a bowl and refrigerate for one to two hours; squeezing and turning every so often.
Grill chicken (broil or use Foreman grill) for approx. 4 to 5 minutes on each side.
Place chicken on a baking sheet.
Top with Feta Cheese a sprig of dill and put in oven for 10 minutes to soften cheese and release dill flavor.
Serve.