Rosemary-Feta Chicken With Cherry Tomato-Olive Sauce

Rosemary-Feta Chicken With Cherry Tomato-Olive Sauce
Photo by Oxmoor House


  • ¼ cup (2 ounces) crumbled feta cheese
  • 1 tablespoon chopped fresh rosemary
  • Cooking spray
  • 1/3 cup fat-free, less-sodium chicken broth
  • ½ cup halved pitted kalamata olives
  • ¼ teaspoon salt
  • 1 pint grape tomatoes
  • + 6 more ingredients
    • 1/3 cup minced shallots (about 3 large)
    • ½ teaspoon freshly ground black pepper, divided
    • Rosemary sprigs (optional)
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 teaspoon olive oil
    • 1 (1.5-ounce) slice hearty white bread

Preheat oven to 375°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, cheese, and rosemary in a small bowl. Toss well; set aside. Sprinkle 1/4 teaspoon pepper and salt evenly over chicken. Heat oil in a large nonstick skillet coated wit...

View full recipe at My Recipes


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