The Cookbook

Chicken Mediterranean

2 T. olive oil
3/4 lb. skinned, boned chicken breast, cut into large chunks
4 garlic cloves, minced
14/5 oz. can diced tomatoes, undrained
1/2 t. dried parsley flakes
1/2 dried oregano
1/3 c. crumbled reduced-fat feta cheese
1/4 c. kalamata olives

Cook chicken and garlic in oil in a large skillet over medium high heat 8 minutes or until chicken is done. Add tomatoes and next 3 ingred. Reduce heat and simmer, stirring often, a few minutes. Sprinkle with feta and olives, remove from heat. Cover and let stand 5 minutes.


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