How you know it's Greek

For me there are always two ingredients which make a recipe "Greek" for me (and I'm just waiting for Elly to jump in and correct/modify this). Those ingredients are lemon juice and feta. Now I don't mean that every recipe that has lemon juice is Greek, although I'm more willing to stick my neck out there with feta..... I mean, when I'm looking to make something Greek inspuired, it always has those two ingredients in it.

This chicken is a variation of my child hood "Greek baked chicken" I used to make for my brother and I when we had "make your own dinner cause mom and dad are working" nights. This one leaves out the yogurt and honey for something a little lighter. It wasn't very colorful when it came out of the oven, so I threw some chopped red pepper on top. It would be equally as tasty with tomatoes, but as we know, the boy does not favor raw tomatoes. This he liked.

Baked Greek Chicken

2 boneless skinless chicken breasts
1 lemon, cut in half
1/4 tsp salt
1/4 tsp pepper
1/2 cup feta cheese
1/2 red pepper, diced

1) Preheat oven to 350. Arrange chicken in oven safe baking dish. Drizzle chicken with juice from half of the lemon.
2) Season chicken with salt and black pepper. Top with feta cheese. Drizzle with juice from remaining half of lemon.
3) Bake 35-40 minutes. Top chicken with red pepper

Serves 2.
Each serving has:

Calories		370.2
Total Fat		11.0 g
Cholesterol		170.3 mg
Sodium		863.3 mg
Potassium		690.5 mg
Total Carbohydrate		4.9 g
Protein		60.1 g