LernerCohen Healthcare
Recipe of the Week
May 22nd – May 26th, 2006

Sun-Dried Tomato and Kalamata Olive Chicken

Serves 4; 1 breast per serving
10 sun-dried tomato halves, chopped
¼ cup boiling water
4 boneless, skinless chicken breast halves (about 4 ounces each)
½ teaspoon dried oregano, crumbled
12 kalamata olives, finely chopped
¼ cup finely snipped fresh parsley
½ teaspoon dried oregano, crumbled
1/8 teaspoon crushed red pepper flakes
1 ounce fat-free or low-fat feta cheese, crumbled
1/8 teaspoon salt
2 teaspoons olive oil (extra-virgin preferred)

In small bowl, stir together the sun-dried tomatoes and water. Let stand for 10 minutes. Drain. Return the tomatoes to the bowl.

Meanwhile, discard all visible fat from the chicken. Put the chicken between two pieces of plastic wrap. Using a rolling pin, flatten the chicken to a thickness of ¼ inch, being careful not to tear the meat.

Sprinkle ½ teaspoon oregano over the chicken.

Stir the olives, parsley, other ½ teaspoon oregano, and red pepper flakes into the tomatoes. Gently stir in the feta.

Heat skillet over medium-high heat. Cook the chicken for 3 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Remove from heat and sprinkle salt over the chicken.
To serve, put chicken on plate. Top each serving with ¼ cup tomato mixture. Drizzle each serving with ½ teaspoon oil.
Nutrition Facts Per Serving
Calories: 209 Fiber: 1 g Cholesterol: 66 mg Protein: 29 g Total fat: 7 g Sodium: 444 mg
Carbohydrates: 6 g Saturated Fat: 1 g

Brought to you by: Gretchen Austin, MSRD