This recipe is easy to prepare, tasty and gives you "something a little different than the usual for a Tuesday night" said a friend who gave me the recipe.
And it's true. This was warm and comforting on a winter's night and took about 15 minutes to put together, not counting the baking time. As an added bonus, the whole house smelled wonderful.
Greek Baked Chicken
4 large chicken breasts, skin removed
salt & pepper
1 T olive oil
1 large onion, chopped
16 oz. container plain Greek-style yogurt
2 large eggs, lightly beaten
2 T flour
2 oz. feta cheese, crumbled
2 T dill (fresh or dried)
2 T fresh mint leaves (optional - if you have it)
3 cloves garlic, crushed
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Dry chicken breasts with a paper towel, and season them with salt and pepper. Heat the oil in a saute pan and brown the chicken on both sides (you are not cooking it through) for about 5-7 minutes. Remove the chicken to a large oven-proof casserole dish and place so they do not overlap. Add the onion to the saute pan and cook until soft. Place the onion on top of the chicken.
In a bowl, combine the yogurt, eggs, flour, feta, dill, mint and garlic. Mix well.
Spread the yogurt mixture on top of the onions and chicken. Sprinkle the top with Parmesan cheese.
Bake for about 45-50 minutes, uncovered, until hot and bubbly and lightly browned on top.
This is delicious served with hot cooked noodles or rice.
Editor's note: This article originally was published by Clinton Patch as part of Clinton Local Editor Fay Abrahamsson's "In the Kitchen with Fay" column.