Chicken with lemon and feta

fetachickenI thought I would start my blog with a very simple recipe, which has been a hit with family and friends. This is so quick to put together, that even my youngest daughter who is reluctant to cook can do it.
Donna Hay demonstrated the original recipe at the Auckland Home Show a couple of years ago. I have adapted this recipe to suit our family tastes. It is one of those recipes that once you have cooked it a couple of times, no recipe will be needed, just remember the key ingredients, and adjust quantities to suit your own taste.
Feta is one of my fridge pantry items. Cooked with the chicken, the feta is caramelized to achieve a wonderful flavour. Chicken thighs can be used instead of chicken breasts, but remember to adjust cooking times.

RECIPE FOR FOUR PEOPLE
4 X Chicken Breasts (approx 200g each)
Zest and Juice of 1 lemon
100g feta cheese
Few sprigs of rosemary (thyme, oregano is fine too)
Olive Oil to drizzle
Freshly ground black pepper

Heat oven to 180C. Place chicken breast in oven proof dish. Add zest and freshly squeezed lemon juice to the chicken evenly. Chop the feta cheese into small cubes, and place in between the chicken. Add a few sprigs of rosemary, and then drizzle with olive oil. Season with black pepper if desired. Cook for 20 minutes or until chicken is cooked.

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