• 4servings
  • 12minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsChromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves (about 1 1/4 lb. total)

  2. 1 cup bottled feta cheese or Mediterranean salad dressing

  3. 3 Tbsp. butter

  4. 1 clove garlic, minced

  5. 1 cup crumbled feta cheese

  6. 1/2 cup whipping cream

  7. 1/2 of a medium cucumber, seeded and chopped

  8. 1 1/2 tsp. lemon juice

  9. 1/4 tsp. dried dill weed

  10. 2 cups hot cooked couscous

Instructions Jump to Ingredients ↑

  1. Place chicken in a large resealable plastic bag set in a shallow bowl. Pour dressing over chicken; seal bag. Marinate in the refrigerator for 1 hour. Drain chicken, discarding marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Transfer to serving platter; cover and keep warm. In a medium saucepan melt butter over medium heat. Add garlic; cook 30 seconds. Stir in feta cheese. Cook and stir over medium heat until cheese starts to melt. Stir in whipping cream; heat through. Remove from heat and add cucumber, lemon juice, and dill weed. Serve chicken with hot cooked couscous and Feta Cream Sauce.


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