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  • Prep
    15 mins
  • Total
    55 mins
  • Servings

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


  • 4 chicken breasts, thawed
  • 1/2 Package bacon
  • 8 Slice white Cheddar cheese
  • Greek seasoning
  • Dash white table wine


  1. 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.
  2. 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).
  3. 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.

Suggested Cheeses

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