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Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. —Taste of Home Test Kitchen
This recipe is:
Diabetic Friendly
Nutritional Facts 1 serving equals 316 calories, 12 g fat (3 g saturated fat), 79 mg cholesterol, 767 mg sodium, 25 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
Originally published as Greek Chicken Dinner in Simple & Delicious December/January 2011, p20
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
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Reviewed on Mar. 20, 2013 by rebecca.ann.hoffman
This recipe is fairly quick to make as far as prep time. My husband absolutely loves it and requests it regularly.
Reviewed on Mar. 01, 2012 by Dancinginthekitchen
This is my husband's favorite dinner! Wehvae this regularly. The chicken thighs have such great flavor and it is so easy to make up. We've made it with tomato risotto on the side when we've had company and it was delicious!
Reviewed on Aug. 16, 2011 by stephjooones
Very yummy and SO easy! Make sure to make plenty for leftovers!
Reviewed on Feb. 03, 2011 by 4n6deb
Excellent! Easy and great flavor! I didn't let it marinate at all, but poured it all in the 9 x 13 pan. My family definitely wants me to make this again!
Reviewed on Jan. 29, 2011 by fluffy213
I marinated the chicken in the dressing and spices for not quite 2 hours, but it still didn't seem to be a terribly flavorful dish. I might make it again, but I would definitely play around with it.
Reviewed on Dec. 27, 2010 by traceyinmaine
Really loved this dish. I used chicken breasts inst. of thighs and omitted the basil, but all else the same. Great flavor and so easy! I used Paul Newman's Light Sun Dried Tomato dressing and dumped everything in a gallon zip lock bag. Next time, I think I'll let the chicken and potatoes marinate longer. Everyone, even the picky 13-year old, enjoyed this. Line your pan w/the Reynold's non stick foil for easy clean up.
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