Hi Wayne,

I was just killing some time at work and getting some motivation for the
week from your site. I thought I would check in with you to find out the
point value for one of my favorite recipes. I thought others might be
interested to try it too; it's a favorite among my friends and family.

Jennifer's Feta Chicken

4 chicken breast, boneless, skinless
1 tsp oregano (or, to taste, I usually put in more)
5-7 cloves of fresh garlic, minced (or, garlic to taste)
1 tsp ground pepper
1 tsp salt
1 c. non-fat, plain yogurt
1/3 c. feta cheese crumbled

Combine oregano, garlic, pepper, salt, and yogurt in a bowl. Add chicken.
Marinate in the refrigerator for at least 1/2 an hour (but probably not more
than 2 hours).

Line broiling pan with foil.  Broil marinated chicken, smooth side down, for
about 6 minutes. Reserve remaining marinade.  Turn chicken, baste with
remaining marinade. Broil for another 5 minutes or until cooked nearly all
the way through. Top each chicken breast with crumbled feta cheese. Broil
another 2 minutes, or until cheese is golden brown.

Chicken is delicious hot or cold, over a salad.

Serves 4

Since I'm eating this for lunch today, I'd be interested to know the point


From Wayne:

Hi Jennifer - Yum, and an easy calculation - follow me on the simplicity
(reply with any questions).

A chicken breast is 3 points (about one palm size breast) x 4 breasts = 12
The yogurt is 2 points (Food List in Book 1), total
The cheese is one cup, and it is Feta - low fat, so according to the Food
List, 4 tbls (1/4 cup) is 2 points, so the 1/3 cup is 3 points.

12 + 3 + 2 = 18 points divided by 4 servings is 4-ish points per serving, or 6
if you feel you nibbled on the Feta while preparing the dish!

I will share this with the members on the website.  Thanks!

- - Wayne