Recipe: Chicken Breasts with Tomato-Kalamata Olive Sauce

CHICKEN BREASTS WITH TOMATO-KALAMATA SAUCE

1 teaspoon dried oregano, crumbled
1/2 teaspoon paprika
1/2 teaspoon chili powder
4 (about 4 ounces each) boneless skinless chicken breast halves, all visible fat discarded
1 teaspoon olive oil (or canola oil)
FOR THE TOMATO-KALAMATA SAUCE:
1/2 cup water
1 medium tomato, seeded if desired and chopped
12 Kalamata olives, coarsely chopped
1 medium garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 ounces reduced-fat feta cheese, crumbled

TO PREPARE THE CHICKEN:
In a small bowl, stir together oregano, paprika and chili powder. Sprinkle over chicken. Using your fingertips, press mixture firmly onto chicken so mixture adheres.

In a large nonstick skillet, heat oil over medium heat, swirling to coat bottom. Cook chicken with smooth side down 5 minutes. Turn and cook 4 minutes, or until chicken is no longer pink in center. Transfer to a serving plate.

TO MAKE THE SAUCE:
Add remaining ingredients, except feta, to skillet. Stir. Increase heat to medium high and bring to a boil, scraping bottom and sides of skillet to dislodge any browned bits. Boil 2 1/2 to 3 minutes, or until sauce is reduced to 1/2 cup, stirring frequently.

Spoon sauce over chicken. Sprinkle with feta.

Makes 4 servings (3 ounces chicken and 2 tablespoons sauce each)

NUTRITIONAL INFORMATION PER SERVING: 196 calories, 7 grams total fat (1.5 grams saturated), 70 milligrams cholesterol, 476 milligrams sodium, 4 grams carbohydrate, 1 gram sugar, 1 gram fiber, 29 grams protein.

Makes 4 servings
Source: Love Your Heart by American Heart Association