Greek Taverna Chicken with Feta & Pea Medley

• 2 Tbsp. canola oil
• 24 pieces boneless skinless chicken breasts (4 oz./115 g)
• 6 each lemons
• 1 cup Kraft Greek with Feta and Oregano Dressing
• 2 cups shallots, halved, thinly sliced
• 1 gal. frozen peas, thawed
• 2-1/4 qt. sugar snap peas, trimmed
• 2-1/4 qt. snow peas, trimmed
• 1-1/2 cups feta cheese, crumbled
• 3/4 cup fresh mint leaves, torn

1. Cook chicken in hot oil in large nonstick skillet on medium-high heat 4 to 5 min.
2. on each side or until done (170 degrees F 77 degrees C).
3. Transfer to plate; cover to keep warm.
4. Zest lemons to equal 1/4 cup (50 mL) (or 2 tsp.
5. 10 mL for trial recipe); mix with dressing.
6. Cut each lemon into 4 wedges; set aside.
7. Heat dressing mixture in skillet on medium-high heat.
8. Add shallots; saute 1 to 2 min.
9. or until starting to soften.
10. Add all peas; saute 1 to 2 min.
11. or until crisp-tender.
12. Stir in cheese and mint.
13. Serve pea mixture with chicken breasts and any accumulated chicken juices.
14. Garnish with lemon wedges.

canola oil, chicken breasts, lemons, oregano dressing, shallots, frozen peas, sugar snap peas, snow peas, feta cheese, fresh mint

Taken from www.kraftrecipes.com/recipes/greek-taverna-chicken-feta-pea-medley-157601.aspx (may not work)