Chicken with Tomato and Feta Cheese Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 cup crumbled feta cheese
- 3 large shallots, chopped
- 4 boneless chicken breast halves with skin
- 2 cups canned crushed tomatoes with added puree
- 1 14 1/2-ounce can low-salt chicken broth
- 1/3 cup chopped brine-cured black olives (such as kalamata)
- Carbohydrate 23 g(8%)
- Cholesterol 89 mg(30%)
- Fat 25 g(38%)
- Fiber 5 g(19%)
- Protein 29 g(58%)
- Saturated Fat 9 g(46%)
- Sodium 736 mg(31%)
- Calories 419
Preparation 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.
Preparation 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.
