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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This one from Campbell's Soup. Haven't tried it yet, but it looks good. Ingredients:
1 tablespoon olive oil |
4 skinless boneless chicken breast halves (about 1 lb) |
1 clove garlic, minced |
3 tablespoons balsamic vinegar |
3/4 cup water |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup diced plum tomatoes or 1/2 cup thinly sliced sun-dried tomato |
1/2 cup sliced pitted kalamata olive (optional) |
1/2 teaspoon dired oregano leaves, crushed |
1/4 cup crumbled feta cheese |
hot cooked orzo pasta |
Directions:
1. Heat olive oil in a 10 skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the feta cheese. Serve over orzo.
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