Chicken Tomato Feta Skillet with Orzo
A Quick Dinner Recipe

Chicken Tomato Feta Cheese Skillet
(Adapted from Bon Appetite March 1996)

2 tablespoons olive oil
3 large shallots, chopped
2 teaspoons dried oregano
4 boneless chicken breast halves
2 cups canned crushed tomatoes with liquid (low sodium if possible). Do not drain.
1 14 1/2-ounce can low-sodium chicken broth
½ cup crumbled feta cheese
2 tablespoons capers (optional)

1 box orzo cooked (I usually cook the orzo while I’m cooking the chicken)

Heat oil in a heavy large skillet over medium-high heat. Add shallots and oregano and sauté until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken to skillet and sauté about 5 minutes. Using tongs, turn chicken over and cook for another 5 minutes.

Add tomatoes and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is cooked through, about 10 minutes (15 minutes if using frozen chicken). Transfer chicken to plate. Boil sauce over high heat until thickened, about 5 minutes.

Mix in cheese and simmer until heated through, about 2 minutes if you want it smooth. I like my feta chunkier, so I put the feta in and remove the pan from the heat.

Serve chicken and sauce on top of cooked orzo.

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