Greek Style Chicken Breasts
10 pitted kalamata olives, halved
2 Tablespoons extra virgin olive oil
1 Teaspoon salt
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh oregano
4 oz crumbled Feta cheese
4 medium lemons, thinly sliced
3 Pounds chicken breasts
8 garlic cloves, peeled
1 Tablespoon fresh lemon juice
1 Teaspoon pepper
Arrange rack in center of oven. Heat oven to 350°F. Layer lemon slices on the bottom of a 13×9 baking dish; set aside. Gently run your fingers between chicken breast and the skin to loosen skin.
Press 2 garlic cloves through a garlic press. Lift the skin from 1 breast and rub garlic between skin and breast. Repeat process with remaining chicken breasts and garlic cloves. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and rub into skin. Place chicken breasts over the lemon slices in prepared pan.
Combine mint and oregano in a small bowl; evenly sprinkle over chicken breasts. Sprinkle olives over chicken and bake for 45 minutes, until juices run clear when chicken is pricked with a fork. Remove from oven and sprinkle with feta. Bake 5 minutes more. Serve with pan juices.
Net Carbs: 5