Chicken with Feta and Tomatoes

Serves: 4
Total Calories: 243


1/4 pound plain, dried bread crumbs
2 tablespoons fresh oregano leaves, chopped, divided
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
4 (5-ounce) boneless, skinless chicken breast halves
2 tablespoons olive oil, divided
1/2 cup diced red onion
2 teaspoons chopped garlic
1/4 cup ouzo ( or dry white wine )
2 pounds plum tomatoes, peeled, seeded, cut into 1/4-inch strips
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh dill


In food processor, process bread crumbs, 1 tablespoon oregano, and 1/4 teaspoon salt and pepper. Place mixture on wax paper and coat chicken breasts on both sides. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and cook for 7 minutes, turning once. Remove chicken to plate.

In same skillet, add remaining 1 tablespoon olive oil, onion, and garlic, and sauté 1 minute. Pour in ouzo. Raise heat to high. Add tomatoes and remaining 1/2 teaspoon salt and pepper. Cook until tomatoes are soft, about 3 minutes. Stir in remaining oregano. Spoon sauce over 4 dinner plates. Slice chicken, place on top of sauce, and sprinkle with feta cheese and chopped dill.

Nutritional Facts:

Serves: 4
Total Calories: 243
Calories from Fat: 100

This Chicken with Feta and Tomatoes recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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