This was amaze-balls!! The boys just inhaled them too!!! SOOOO good!! For sure making over and over agaim!!
8 servings: 216 calories
1 cup plain yogurt
3T chopped fresh oregano
2T fresh parsley
1 ½ tsp lemon juice
1 tsp pepper
8 4(oz) chicken breast, bone/skinless
1 cup crumbled feta cheese (5oz)
1 medium tomato, chopped
½ cup canned artichoke hearts, packed in water, drained
½ cup sun dried tomatoes, chopped, reconstituted in hot water for 10 min drained
Combine yogurt, garlic, 2T oregano, 1T parsley, lemon juice, and pepper in medium bowl; whisk to blend.
Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerate, covered, turning once, for at least 1 hour and up to overnight.
Preheat grill or broiler on high.
Combine cheese, tomato, artichoke heart, sun dried tomatoes, remaining 1T oregano, and remaining 1T parsley in large bowl; mix well. Set aside.
Grill chicken 4-5 min on each side or until no longer pink. Set aside.
Heat oven to 350. Place chicken on baking pan lightly coated with spray. Top each piece with 1 rounded T of cheese mixture. Bake for 5-8 minutes or until cheese is lightly browned.