Skillet Greek Chicken

This recipe is from Mr. Food's Quick & Easy Diabetic Cooking. I got the cookbook when I was pregnant with Ryan and developed diabetes. What I most remember is that the first copy I had of this cookbook went up in flames when I set it on a stove burner I didn't realize was on. There were enough recipes we enjoyed that I bought another copy. I know that I made this recipe several times but don't remember it being quite so good. Maybe my cooking skills have improved in seven years. The only change I made was using chicken tenders (the only kind of chicken I had in the freezer) instead of a whole chicken, cut up.

Skillet Greek Chicken

2 tablespoons olive oil
3 tablespoons lemon juice, divided
2 tablespoons chopped fresh parsley, divided
2 teaspoons dried oregano
1/4 teaspoon black pepper
1 chicken (3 pounds), cut into 8 pieces and skin removed
1/2 cup crumbled feta cheese (I used more)

1. In a medium bowl, combine the olive oil, 2 tablespoons lemon juice, 1 tablespoon parsley, the oregano and pepper; mix well. Add the chicken and turn to coat evenly.
2. Heat a large skillet over high heat and brown the chicken for 5 to 6 minutes per side; then reduce the heat to low, cover and simmer for 10 minutes.
3. Add the remaining 1 tablespoon each of lemon juice and parsley and the feta cheese; cover and simmer for 5 minutes, or until the cheese softens and the chicken is no longer pink.

5 servings