Sun-Dried Tomato and Kalamata Olive Chicken |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Ingredients:
10 sun-dried tomatoes, halves, chopped |
1/4 cup boiling water |
4 boneless skinless chicken breasts, about 4 oz. each |
1 teaspoon dried oregano, crumbled |
12 kalamata olives, finely chopped |
1/4 cup fresh parsley, finely snipped |
1/2 teaspoon red pepper, crushed |
1 ounce fat free feta cheese or 1 ounce low-fat feta, crumbled |
1/8 teaspoon salt |
2 teaspoons olive oil |
Directions:
1. Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
2. Trim fat from chicken and flatten to 1/4 in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
3. Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
4. Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
5. Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.
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