4 boneless, skinless chicken breasts
2 T. mayonnaise
1 T. Dijon mustard
1 T. lemon juice
1 clove garlic, crushed
1/2 t. sea salt
1/4 t. fresh ground black pepper
1/2 t. dried oregano
1/2 t. fresh mint, minced
2 medium tomatoes, sliced thin
6 oz. feta cheese, sliced
2 t. olive oil
Preheat oven to 400°. Spray 9 x 13 rectangular casserole dish with non-stick cooking spray. Casserole dish should be large enough for chicken to fit in one layer. Place chicken in prepared dish.
Whisk together mayonnaise and the next 7 ingredients. Spread a thin layer over the surface of the chicken breasts. Set aside 1 tablespoon of mixture. Place 2 slices of feta on top of each chicken breast. Top feta with 2 slices of tomato. Spread a scant amount of the reserved mustard mixture on top of the tomato, then drizzle with olive oil.
Bake uncovered in the top third of the oven for 22-25 minutes, depending on the thickness of the chicken breasts. When done, chicken will be evenly browned.
Serve immediately with some of the pan juices.
Las Brisas Blanc
Eddie’s Recipe Tip:
