OK, I admit, it’s been a while since we posted any home cooking on Front Row Eats. Based on all our restaurant reviews, you must think that we eat out A LOT. Well, you’re right, we do. But we also enjoy cooking at home too.
I stumbled across a recipe in a Cooking Light cookbook called Herb Crusted Chicken with Feta Sauce. The great thing about Cooking Light is that all their recipes are lean, roughly under 600 calories, and full of flavor. Best of all, their recipes are all relatively easy to make so they are perfect for any day of the week.
This chicken dish was delicious. Unfortunately, we didn’t have any panko bread crumbs and needed to work with what he had instead. Nonetheless, it still tasted great! The feta sauce was my favorite part. The mint cut through the sourness of the lemon and created a very balanced sauce. One word of advice – don’t be heavy handed with the lemon because it will overpower the dish. If done right, this Herb-Crusted Chicken will have everyone at your table asking for seconds.
- 2/3 cup whole wheat panko (Japanese breadcrumbs)
- 2 tablespoons Italian seasoning
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 teaspoons olive oil
- 6 tablespoons of Feta Sauce (see below)
- 1. Combine panko and Italian seasoning in a shallow bowl. Sprinkle chicken with salt and pepper; dredge in panko mixture.
- 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Place 1 chicken breast half on each of 4 plates, and spoon 1 1/2 tablespoons Feta Sauce over each serving.
- 1 lemon
- 1 tablespoon chopped fresh mint
- 4 teaspoons extra-virgin olive oil
- Dash of black pepper
- 1 (3.5-ounce) package reduced-fat feta cheese