Best Sun Dried Tomato And Kalamata Olive Chicken Recipes

Sun-Dried Tomato and Kalamata Olive Chicken image

Provided by Lizzie Rodriquez

Time 31m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
Trim fat from chicken and flatten to ¼ in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
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.
Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.

Nutrition Facts : Calories 184.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 75.5, Sodium 414, Carbohydrate 4, Fiber 1.3, Sugar 1.9, Protein 26

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.