480 people want to try | 513 have favorited
Prepare a mixture of 1 cup Red Wine Vinaigrette, 1 tablespoon of fresh Oregano (chopped) and 1/2 teaspoon of salt then marinate the 4 skinless, boneless Chicken Breasts in it for 1 hour. Pan grill the chicken over medium-high heat (turn it only once). Cook for about 10 to 12 minutes. Keep the chicken warm when done.
Cut the Cherry Tomatoes in half (you can use small mixed heirloom tomatoes). Toss the tomatoes with 2 tablespoons of Red Wine Vinaigrette and 1/4 teaspoon of salt in a medium sized bowl. Reduce grill temperature to medium then sear the tomatoes, cut side down, until slightly softened (about 2 minutes).
Return the tomatoes to the bowl then toss in 1/2 tablespoon of torn, fresh Oregano. Thinly slice the chicken then place it on a platter. Spoon the tomatoes in along side the chicken. Sprinkle 1 1/2 ounces of crumbled Feta Cheese and add remaining oregano over the tomatoes.
Protein: 51.5 g
Fat: 11 g
Carbohydrate: 6.3 g
Fiber: 1.4 g
Sodium: 519 mg
Cholesterol: 16 mg
Adapted from Country Living, June 2009, Page 132
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
caylacakes 10 months agoAmazing, delicious and so tender!!! Super ready to make. Will absolutely make this again!
martarobbinsgailushas 1 year agoAwesome! Definitely add red onion to tomatoes after grilling them!
KCKramp 1 year agoWe liked, very tasty, I had to add some onions to go with a greek dish.
Aolingh 2 years agoPretty tasty! I served with a spring mix salad and asiago bread.
KCKramp 2 years agoVery nice flavors. I added some thin onion slices along with the feta cheese
Sfinneman 2 years agoAwesome on the grill! We served it with a traditional Greek salad.
flareless 3 years agoYou can alternatively barbecue the chicken [I posted this recipe.]