Cooking Light recipe
Chicken with Tomatoes, Basil and Feta
1/2 teaspoon ground black pepper
4 (6 oz) skinless, boneless chicken breast halves
1 cup grape tomatoes, halved
16 pitted kalamata olives, halved
3 tablespoons light balsamic vinaigrette
3 tablespoons crumbled feta cheese
2 tablespoons small basil leaves
Sprinkle pepper over chicke.
Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side on each done. Transfer chicken to a serving platter; keep warm.
Combine tomatoes, olives and vinaigrette in a medium bowl.
Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil.
Yield: 4 servings