Sun-Dried Tomato and Kalamata Olive Chicken

Submitted by Lizzie_Rodriquez

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• Ready In: 31mins
• Ingredients: 10
• Serves: 4

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 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.