Baked Chicken with Feta Cheese

Easy alert! Sometimes, less is more--know what I mean? Fresh lemon juice is always best, but I did use that stuff in a plastic jar for this recipe and it was still delicious. 

4 large boneless, skinless, chicken breasts

2 tablespoons lemon juice

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

6 oz. feta cheese

1/2 cup red bell pepper, chopped

1/4 cup fresh parsley, chopped

Preheat oven to 350. 

Put chicken in a 13" x 9" baking dish lined with parchment paper. Drizzle chicken with 1 tablespoon of lemon juice. Season with salt & pepper. Top chicken with feta cheese, bell pepper, and drizzle the remaining 1 tablespoon of lemon juice over the chicken.

Bake 35 to 40 minutes or until chicken is cooked through. Sprinkle with parsley.

Caprese on a Stick

You've seen or perhaps made, Caprese salad. It's the colorful one that layers tomato, fresh mozzarella cheese, with a basil leaf on top. I drizzle extra virgin olive oil, balsamic vinegar, and give it a dash of Kosher salt, when I make this salad. 

This recipe for Caprese on a stick is basically the same, but it uses cherry tomatoes and mozzarella balls for ease of skewering, and is placed on a wooden skewer for easy eating.

Ingredients:

20 small fresh mozzarella balls

20 fresh basil leaves

20 cherry tomatoes

Extra-virgin olive oil

Kosher salt & freshly ground pepper

20 small wooden skewers

Place the mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.