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Add a photoServings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 3 lrg shallots minced
- 4 x boneless chicken breast halves with skin
- 2 Tbsp. chopped fresh rosemary leaves (or possibly 2 tspns dry rosemary, crumbled) Salt to taste Freshly-grnd black pepper to taste
- 1 can whole tomatoes - (28 ounce) with juice
- 1 1/2 c. chicken broth
- 1 c. crumbled feta
- 1/2 c. minced brine-cured black olives (such as Kalamata)
Directions
- In a heavy large skillet set over medium-high heat, heat oil. Add in shallots and cook, stirring, about 3 min. Season chicken with rosemary, salt and pepper. Add in chicken, skin-side down, to skillet and cook for 5 min, or possibly till skin is browned.
- Turn chicken over, add in tomatoes, including juice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, till chicken is just cooked through, about 7 to 10 min.
- Transfer chicken to serving plate. Boil sauce over high heat till thickened, about 5 min. Add in cheese and olives and simmer, stirring, till heated through. Spoon sauce over chicken and garnish with rosemary sprigs.
- This recipe yields 4 servings.
- Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or possibly Boutari Red Noussa Reserve, Greece, most recent vintage available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 418 | |
| Calories from Fat 249 | 60% |
| Total Fat 28.01g | 35% |
| Saturated Fat 10.4g | 42% |
| Trans Fat 0.17g | |
| Cholesterol 122mg | 41% |
| Sodium 715mg | 30% |
| Potassium 506mg | 14% |
| Total Carbs 4.85g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.66g | 2% |
| Protein 35.69g | 57% |
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