Tomato and Feta Chicken

(I admit that this photo isn't glorious--this is the second time I made the chicken. The first time, it wasn't quite as brown, and it looked like something out of a food magazine. For the record, though, it was just as tasty browned a little more as it was when it looked perfect.)

4 boneless, skinless chicken breasts
2 Tbsp. zesty Italian salad dressing
1 tsp. dried Italian seasoning
1/8 tsp. white pepper
2 tomatoes, seeded and chopped
1/4 cup crumbled feta cheese
1 green onions, chopped

Heat oven to broil setting. Brush chicken breasts with dressing and sprinkle with Italian seasoning and pepper; let stand for 10 minutes.

Grill or broil the chicken for 10-12 minutes, turning once, until chicken is almost done.

Remove chicken from grill or oven and arrange tomato, cheese, and green onion on each chicken breast. Return to grill or oven and grill or broil for 2-3 minutes until cheese is melted. Serves 4.

Recipe from busycooks.about.com.

CHANGES I MADE:

• I used black pepper instead of white and Italian shredded cheese blend instead of feta.
• I doubled the number of green onions.
• Since I only had three chicken breat halves, I only used that many.
• The recipe doesn't talk about what kind of pan to use, but I used my medium bar pan. Worked out great.
  

THINGS I LEARNED:

• A recipe doesn't have to be involved or difficult to be really, really good.
• Measuring spoons? We don't need no stinkin' measuring spoons!
  

OVERALL OPINIONS:

Bill: Really enjoyed it. I think he'd have had seconds if there had been any.

Me: Loved it. I'll definitely make it again. I may even try it on the grill.

Emma: Really loved it. Nearly licked the plate clean.

Georgia: Even my most finicky eater really liked it; she nearly finished it, which is say a LOT.