• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3 large shallots, chopped

  3. 2 teaspoons dried oregano

  4. 4 boneless chicken breast halves with skin

  5. 2 cups canned crushed tomatoes with added puree

  6. 1 14 1/2-ounce can low-salt chicken broth

  7. 1 cup crumbled feta cheese

  8. 1/3 cup chopped brine-cured black olives (such as Kalamata)

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and sauté until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken, skin side down, to skillet and sauté until skin browns, about 5 minutes. Using tongs, turn chicken over. Add tomatoes and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 5 minutes. Mix in cheese and simmer until heated through, about 5 minutes.


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