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
- Sprinkle chicken evenly with pepper.
- 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.
- While chicken cooks, combine tomatoes, olives, and vinegarette in a medium bowl.
- 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