Baked chicken and feta
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Baked chicken breast smothered in a diced tomato sauce and topped with salty feta and parsley.
Ingredients
Oil spray
1 x 3 second spray(s)
Skinless chicken breast
600 g, (4 x 150g fillets)
Olive oil
1 tbs
Brown onion
1 medium, chopped
Garlic
1 clove(s), crushed
Canned diced tomatoes
400 g, diced
Ground paprika
1 tsp, (smoked)
Reduced fat feta cheese
100 g, cut into 4 pieces
Black olives, drained
40 g, pitted kalamata
Corn
2 cob(s), large, halved
Fresh flat-leaf parsley
⅓ cup(s)
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add chicken and cook for 2–3 minutes each side or until browned, then transfer to a 1.5 litre (6-cup) ovenproof dish.
2
Add olive oil and onion to pan and cook, stirring, for 2–3 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomatoes and paprika and cook, stirring occasionally, for 8–10 minutes or until sauce thickens slightly. Pour sauce over chicken, top with kalamata olives, then bake for 10–12 minutes or until chicken is golden and cooked.
3
Meanwhile, cook corn cobs in a large saucepan of boiling salted water for 10–15 minutes or until tender. Drain. Crumble feta over chicken, sprinkle with fresh parsley, then serve with corn and lemon wedges on the side.
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