It’s Megan’s 28th birthday today!
We have an easy dinner recipe this week that we learned at a Greek cooking class a couple of years ago.
2 Tablespoons olive oil
1 onion, chopped
4 boneless chicken breasts, butterflied
2 teaspoons dried rosemary
salt and pepper
2 (14 ounce) cans chopped tomatoes
1 1/2 cups chicken broth
1 cup feta cheese
3/4 cup pitted Kalamata olives, chopped in half
Chop the onion
Place olive oil in a large saute pan, turn the heat to medium high and add the chopped onions.
Sprinkle salt, pepper and rosemary on both sides of the chicken breasts.
After the onions cook about 5 minutes, add the chicken breasts, cook another 5 minutes or until chicken is browned. Flip over and cook the other side another 5 minutes.
Pour the tomatoes and chicken broth in and cook on medium low, covered until the chicken is just cooked through, about 7-10 minutes.
Transfer the chicken to a serving platter. Boil the sauce over high heat about 5 minutes, until thickened.
Stir in the feta cheese and olives.
Add the chicken back and warm through.
Place chicken on a serving platter, spoon sauce over the top and serve.