Chicken Breast with Red Peppers and Feta:
Ingredients
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried marjoram or thyme
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 2 (4-ounce) skinned, boned chicken breast halves
- 1 teaspoon olive oil
- Cooking spray
- 2/3 cup red bell pepper strips
- 1/2 cup vertically sliced red onion
- 1/3 cup fat-free, less-sodium chicken broth
- 1 teaspoon white wine vinegar
- 1/4 cup (1 ounce) crumbled feta cheese, divided
- Oregano (optional)
Preparation
Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned.
In another pan, add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese.
Sprinkle chicken with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts.
Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano, if desired.
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