Categorized | Recipes

Fresh, Fast, Fabulous Festive Meal – Kalamata-Balsamic Chicken with Feta

Kalamata-Balsamic Chicken with Feta

Prep: 4 minutes

Cook: 14 minutes

4                        (6 ounce) skinless, boneless chicken breast halves but in half again

½ tsp               freshly ground black pepper

Cooking Spray, (I like the olive oil version)

1 cup                Grape tomatoes, halved

16                      Pitted Kalamata olives, halved (I like the ones marinated with herbs in Napa Valley wine)

4 TBSP             Newman’s light balsamic vinegarette

3 TBSP             Crumbled feta cheese

2 TBSP             small basil leaves

  1. Sprinkle chicken evenly with pepper.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6-7 minutes on each side until done. They will brown up a little. Transfer chicken to serving platter, keep warm.
  3. While chicken cooks, combine tomatoes, olives, and vinegarette in a medium bowl.
  4. Add tomato mixture to pan: cook one to two minutes or until tomatoes soften. You can add a little water to thin out vinegarette. Spoon over chicken. Top evenly with cheese and basil.

Yield: 4 servings

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