The secret to these moist and tender chicken breasts is the feta brine, which prevents the breasts from drying out, while adding a subtle tangy flavor.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
233 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
Step 3
Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
Step 4
Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
Step 5
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6
Combine feta cheese, brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
Ingredients
1 cup water
2 tablespoons olive oil
4 skinless, boneless chicken breasts
1 clove garlic
4 slices lemon
2 sprigs fresh oregano
1 sprig fresh rosemary
freshly cracked black pepper to taste
2 ounces feta cheese in brine, with 2 ounces of brine reserved
