Mediterranean Chicken

From the Kitchen Window column

In the kitchen, most people are either a chef or a baker. I'm a baker. But my use of mayonnaise in baked goods has helped me transition to chef with this chicken dish.

Makes 3 to 6 servings

Poultry seasoning (recipe below)

3 large boneless, skinless chicken breasts (cut in half to promote even cooking)

2 cups mayonnaise

3 tablespoons minced garlic

2 tablespoons dried oregano

3 teaspoons lemon juice

2 tablespoons capers

1 teaspoon freshly ground pepper

Topping

3 ounces crumbled feta cheese

1 cup chopped grape tomatoes

1 cup chopped sun-dried tomatoes

2 tablespoons fresh oregano

2 tablespoons fresh parsley

Preheat oven to 350 degrees. Season both sides of chicken with poultry seasoning and place on a broiler pan.

In a bowl, mix together mayonnaise, garlic, oregano, lemon juice, capers and pepper. Spread over chicken breasts. Bake for 25 minutes.

Combine feta cheese, grape tomatoes, sun-dried tomatoes, oregano and parsley in a bowl. Sprinkle on top of chicken. Bake another 10 minutes, or until internal temperature of the chicken is 165 degrees.

Poultry Seasoning

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon white pepper

1/4 teaspoon rubbed sage

1/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1/8 teaspoon cumin

Mix all ingredients together. Make extra for other uses and store in an airtight container.

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