Greek Chicken
Main Ingredient: Poultry
Yield: 4 servings
Recipe courtesy of Charlotte Hinson, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
-
- Prep
- 15 mins
-
- Total
- 55 mins
-
- Servings
- 4
Ingredients
- 4 chicken breasts, thawed
- 1/2 Package bacon
- 8 Slice white Cheddar cheese
- Greek seasoning
- Dash white table wine
Directions
- Preheat oven to 400° F. Spray small rimmed baking pan with cooking spray. Place jalapeño peppers on prepared pan; lightly spray peppers with cooking spray. Transfer to oven and roast 20 minutes or until peppers are soft and golden brown. Let stand 5 minutes; transfer peppers to cutting board and dice.
- Meanwhile, in food processor or blender, puree garlic, lemon juice, chickpeas and their liquid, tahini, oil, cumin and salt until smooth. Transfer to bowl; stir in 1/2 cup feta and diced jalapeño (reserve 1 tablespoon of diced jalapeño for garnish).
- Transfer hummus to serving dish. For best flavor, refrigerate 1 hour or up to 3 days. Garnish with remaining 1 tablespoon each feta and diced jalapeños; serve with pita chips and vegetables.
