My sister and I took my kids to the Memphis Zoo on Saturday for a few hours. We had a blast; but by the time we got back, we were all hot, tired, and a little grumpy. The kids and Ashley took a nap. I read and wrote and stared out the window. About 5:15, I figured I should think about dinner.
We had planned to make Tomato Basil Burgers, which are awesome. But we both forgot and had hamburgers for lunch, and we just weren’t in the mood for something that heavy.
I used what she had to make these amazing chicken tenderloins with creamy feta broiled on top. You could use any piece of chicken, you’ll just need to adjust your baking time accordingly.
This recipe has some Greek flair, but I hesitate to call it Greek because I used Italian seasoning instead of straight-up oregano and California wine.
Out of interest, I calculated nutrition for this recipe. Each serving has 281 calories and 8 grams of fat. It is 6 points on the Weight Watchers Points Plus system. [True calories are probably fewer, because most of the wine stays in the pan.]