Chicken with Feta and Tomato Sauce
Servings: 4

Preparation Time:  15 minutes

Cooking Time:   25 minutes

Ingredients:

1          tbsp. Olive Oil
2          large Shallots
1/2       tbsp. dried Oregano
2          cups of canned diced tomatoes, low sodium
1          14 ½ ounce can low-salt chicken broth
¾         cup Feta Cheese
1/3       cup chopped brine-cured black olives (Calamata)
4          boneless chicken breast halves (about 4 ounces each or a total of one pound)

Instructions:

• Wash chicken and pat dry; rub with 1/2 tbsp. of olive oil and season with salt/pepper if desired.
• Heat 1/2 tbsp. of oil in large heavy skillet over medium to high heat.  Sauté shallots until tender (approximately 5 minutes).
• Add chicken to skillet and sauté’ until brown, flipping over to cook other side after about 2-3 minutes (approximately 4-5 minutes total). Add oregano, tomatoes and broth and bring to a boil.  Cover skillet.  When mixture boils, reduce heat to medium-low.
• Simmer until chicken is just cooked through, about 10-12 minutes. (juices ruin clear)
• Remove chicken and increase heat to thicken, adding in cheese and olives (about 5 minutes).
• Return chicken to sauce and simmer finally for another 5 minutes until heated through.

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