Feta-Brined Chicken Breasts recipe
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- 4 skinless, boneless chicken breasts 2 sprigs fresh oregano 1 sprig fresh rosemary 2 ounces feta cheese in brine, with 2 ounces of brine reserved 1 cup water 1 clove garlic 2 tablespoons olive oil freshly cracked black pepper to taste 4 slices lemon
Nutrition Info
- 232.8 caloriescarbohydrate: 2.6 gcholesterol: 79.8 mgfat: 12.7 gfiber: 0.7 gprotein: 26.8 gsaturatedFat: 3.9 gservingSize: -sodium: 219.3 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Feta-Brined Chicken Breasts
Directions
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Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
Combine feta cheese, reserved brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).