Rosemary-Feta Chicken with Cherry Tomato-Olive Sauce |
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Prep Time: 7 Minutes Cook Time: 34 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Ingredients:
1 (1.5-ounce) slice hearty white bread |
1/4 cup (2 ounces) crumbled feta cheese |
1 tablespoon chopped fresh rosemary |
1/2 teaspoon freshly ground black pepper, divided |
1/4 teaspoon salt |
4 (6-ounce) skinless, boneless chicken breast halves |
1 teaspoon olive oil |
cooking spray |
1/2 cup halved pitted kalamata olives |
1/3 cup minced shallots (about 3 large) |
1/3 cup fat-free, less-sodium chicken broth |
1 pint grape tomatoes |
rosemary sprigs (optional) |
Directions:
1. Preheat oven to 375°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, cheese, and rosemary in a small bowl. Toss well; set aside.
3. Sprinkle 1/4 teaspoon pepper and salt evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.
4. Place chicken in an 11 x 7-inch baking dish; top evenly with breadcrumb mixture, pressing down slightly. Add olives and next 3 ingredients to dish, and sprinkle with remaining 1/4 teaspoon pepper. Bake at 375° for 27 minutes or until chicken is done. Garnish with rosemary, if desired.
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