Greek Lemon Chicken

4 servings


1 ¼ cups Greek vinaigrette, divided
4 boneless skinless chicken breast halves
(5 ounces each)
1 medium lemon, quartered
3 tablespoons sliced oil-packed sun-dried tomatoes
¼ cup crumbled feta cheese
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1. Pour ¾  cup vinaigrette into large resealable plastic bag; add chicken.  Seal bag and turn to coat; refrigerate for up to 4 hours.  Cover and refrigerate remaining vinaigrette for basting.


2. Drain and discard marinade.  Grill chicken, covered, over medium heat for 4 minutes.  Turn and baste with some of the reserved vinaigrette.  Grill 4-5 minutes longer or until a meat thermometer reads 170*, basting occasionally.


3. Squeeze lemon wedges over chicken.  Sprinkle with tomatoes and cheese.