Sun-dried Tomato And Kalamata Olive Chicken

Total Time: 31 mins Preparation Time: 25 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 combine tomatoes and water. let stand for 10 minutes. drain. return tomatoes to bowl.
• 2 trim fat from chicken and flatten to ¼ 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.