This recipe came from a Sandra Lee Semi-Homemade magazine.
Kerrie Solomon's Greek Baked Chicken
Makes 4 servings
4 boneless skinless chicken breasts
1 (14 oz) bottle Greek vinaigrette (with feta and oregano) divded, Kraft
1 (4 oz) package crumbled feta cheese, divided
2 cups crushed toasted croutons, divided
Preheat oven to 400. Spray a 13x9 inch baking dish with nonstick cooking spray.
Place chicken between two sheets of wax paper, and pound to 1/2 inch thickness. Place chicken in prepared baking idsh. Pour half of vinaigrette over chicken. Sprinkle with half of feta and half of croutons. Bake for 30 minutes. Remove chicken from oven.
Increase oven temperature to broil.
Pour remaining half of vinaigrette over chicken. Sprinkle with remaining feta and croutons. Broil chicken for 5 minutes, or until golden brown. Serve immediately.