Friday, June 4, 2010

Chicken with Tomatoes, Basil and Feta

Cooking Light recipe

Chicken with Tomatoes, Basil and Feta

1/2 teaspoon ground black pepper
4 (6 oz) skinless, boneless chicken breast halves
Cooking Spray
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

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