A lesson from the Greeks is learned in this fortuitous pairing of olive oil, oregano and feta cheese.
4 4-ounce skinless, boneless Chicken breast2 tablespoons balsamic Vinegar1/2 teaspoons ground Thyme2 teaspoons olive Oil1 tablespoons + 1 1/2 teaspoons all purpose Flour1/2 teaspoon ground Oregano1 cup fat-free Milk1 cup thawed frozen Broccoli, Carrot and Califlower medley1/3 cup crumbled peppercorn flavored or plain Feta cheese1 teaspoon fresh Lemon juice2 cups hot cooked Orzo or white Rice
On a sheet of wax paper, sprinkle the chicken with vinegar and thyme. In a large non-stick skillet, heat the oil. Cook the chicken until browned and cooked through, 4-5 minutes on each side. Transfer to plate.Sprinkle the flour and oregano over the pan juices; cook, stirring constantly, 1 minute. Gradually whisk in the milk; cook, whisking constantly, until thick and bubbling, 2-3 minutes. Stir in veggies, cheese and lemon juice. Reduce the heat and simmer until cheese melts, about 2 minutes. Place the rice on a large platter; top with chicken. Spoon the sauce over the chicken.
7 pts per serving, 4 servings.
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