Lemon Feta Chicken

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from The Six O'Clock Scramble by Aviva Goldfarb

6 boneless, skinless chicken breasts (2 1/2 - 3 pounds) -- we used about 1 lb tenderloins
2 tablespoons fresh lemon juice (about 1/2 lemon)
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon pepper
4 oz feta cheese, crumbled

Preheat oven to 350.

Place the chicken in a baking dish (I sprayed it with cooking spray first). Drizzle it with 1 tablespoon of lemon juice. Sprinkle it with the oregano and pepper. Top it with feta, then the remaining lemon juice.

Bake the chicken for 30 minutes (about 20 for tenderloins) or until it is just cooked through in the thickest part. (Check it with a meat thermometer or sharp knife. The chicken should have an internal temperature of 160 degrees and no longer be pink on the inside.) Do not flip the chicken while cooking it.

Goldfarb suggests serving this with couscous and steamed baby carrots (or raw carrots with dip).

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