2 tsp Sunny Spain Seasoning (The Spice House) or your favorite no-salt blend
1/3 cup flour
4 boneless, skinless chicken breast halves
6 scallions
3 Tbsp freshly squeezed lemon juice
Pinch of curry powder
3 Tbsp Balsamic Vinaigrette dressing
1 Avocado, peeled and diced
3 Roma (plum) tomatoes, diced
7 jumbo olives, pitted and sliced
Feta cheese crumbles
Extra virgin olive oil
Instructions
Preheat oven to 400ºF. Coat a 9 x 13 baking dish with cooking spray.
Combine seasoning and flour. Lightly coat chicken with extra virgin olive oil, then coat each breast with flour mixture. Place chicken in prepared dish and bake until cooked through, about 20 minutes.
In a bowl, combine scallions, lemon juice, curry powder, dressing, avocado, tomatoes and olives.
Divide chicken breasts between four plates and top with avocado salsa, sprinkle each serving with crumbled Feta cheese.
Serving
Suggestions
Try the leftovers in a pita pocket.
Originally Submitted
2/8/2012
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