4 chicken leg fillets (cut into thin slices)
1 bunch parsley
1 lemon (juice and zest)
1 garlic clove
10 sun-dried tomatoes
100 gr. DODONI feta cheese
100 gr DODONI yoghurt
100 ml extra virgin olive oil
20 g DODONI feta cheese
100 g of DODONI yogurt
Chop the parsley. Remove the zest from the lemon. Mince the garlic clove. Put the olive oil in a bowl, add the parsley, garlic and zest and mix. Slice the sun-dried tomatoes.
In a large nonstick pan fry the chicken until it gets a nice golden color on all sides.
In the last 5 minutes of cooking add the olive oil mixture, the sundried tomatoes and mix.
Just before removing from the heat, add the grated feta cheese. Arrange the chicken on a plate and garnish with extra feta cheese and 2 tablespoons of yogurt.