SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN

SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN image

Yield 4

Number Of Ingredients 11

10 sun-dried tomato halves, chopped
1/4 cup boiling water
4 boneless, skinless chicken breast halves (about 4 ounces each)
1/2 teaspoon dried oregano, crumbled
12 kalamata olives, finely chopped
1/4 cup finely snipped fresh parsley
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon crushed red pepper flakes
1 ounce fat-free or low-fat feta cheese, crumbled
1/8 teaspoon salt
2 teaspoons olive oil (extra-virgin preferred)

Steps:

In a small bowl, stir together the sun-dried tomatoes and water. Let stand for 10 minutes. Drain. Return the tomatoes to the bowl. Meanwhile, discard all the visible fat from the chicken. Put the chicken between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat. Sprinkle 1/2 teaspoon oregano over the chicken. Stir the olives, parsley, 1/2 teaspoon oregano, and red pepper flakes into the tomatoes. Gently stir in the feta. Heat a 10-inch nonstick skillet over medium-high heat. Cook the chicken for 3 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Remove from the heat. Sprinkle the salt over the chicken. To serve, put chicken on each plate. Top each serving with 1/4 cup tomato mixture. Drizzle each serving with 1/2 teaspoon oil.