Feta Chicken

Name: Feta Chicken
Ingredients: 4 Chicken Breasts; 3 Shallots (finely chopped); 8 ounces Can of Crushed Tomatoes; 1 teaspoon Dried Basil; 1 teaspoon Dried Rosemary; 1 teaspoon Thyme; 1 teaspoon Dried Sage; 1 teaspoon Dried Marjoram; 1 teaspoon White Pepper; 1.5 tablespoons Oregano; 2 Bay Leaves; Juice of Half a Lemon; 1/2 cup White Wine(I like Chardonnay); 1 tablespoon Chopped Kalamata Olives; 1 cup Crumbled Feta Cheese; 1/2 cup Grated Parmesan Cheese

16 ingredients

7 steps

Ingredients

4 Chicken Breasts
3 Shallots (finely chopped)
8 ounces Can of Crushed Tomatoes
1 teaspoon Dried Basil
1 teaspoon Dried Rosemary
1 teaspoon Thyme
1 teaspoon Dried Sage
1 teaspoon Dried Marjoram
1 teaspoon White Pepper
1.5 tablespoons Oregano
2 Bay Leaves
Juice of Half a Lemon
1/2 cup White Wine(I like Chardonnay)
1 tablespoon Chopped Kalamata Olives
1 cup Crumbled Feta Cheese
1/2 cup Grated Parmesan Cheese

Directions

1

Pound the chicken breasts to an even thickness of about a half inch.
2

Combine the basil, rosemary, thyme, sage, marjoram, and pepper then rub onto the chicken, coating both sides of each piece.
3

Heat olive oil in a cast iron pan on medium heat, then add chopped shallots and teaspoon of the oregano. Cook until translucent then add chicken breasts. Let the chicken cook for about 2 minutes then flip to cook the other side for another 2 minutes.
4

Add the tomatoes, the bay leaves, the rest of the oregano, lemon juice and wine. Cover pan with lid, turn heat down to a simmer until the chicken is fully cooked, then remove the chicken and transfer to warming dish.
5

Continue to simmer tomato sauce until it thickens a little, stirring occasionally, then add the cheeses and olives. Let it simmer for another minute or two. Remove bay leaves.
6

Lay chicken over your grain of choice and top with a generous spoonful of the sauce. Serve with a glass of the wine you used for the sauce.
7

Save any excess sauce for next time! It's good with shrimp, over pasta or just on toast.