Thursday, January 10, 2008

Feta Chicken with Zucchini - 5 pts per serving

1 tablespoons olive oil, divided
1 lemon
1 pound boneless skinless chicken breast meat
1/4 teaspoon salt, divided
2 medium zucchini
1/4 cup chopped parsley
1/4 teaspoon black pepper
2 ounces Feta cheese, crumbled
Preheat oven to 400 degrees. Drizzle 1/4 tablespoon of the oil in a roasting pan. Remove the zest from the lemons in thin strips; set aside. Thinly slice the lemons and place half of the slices in the pan. Rinse the chicken and pat it dry with paper towels; place it on top of the lemon slices and season with 1/8 teaspoon of the salt. Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine zucchini, parsley, pepper and remaining oil, lemon slices and salt; toss well. Spread zucchini mixture around the chicken and sprinkle the Feta cheese on top. Bake until chicken is cooked through, 20 to 25 minutes. Divide chicken, zucchini mixture and lemons among individual dinner plates and sprinkle with the zest. serves 4

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