Recipe: Sun-Dried Tomato and Kalamata Olive Chicken

SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN

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

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

Meanwhile, discard all visible fat from chicken. Place chicken between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet or a rolling pin, flatten chicken to a thickness of 1/4 inch, being careful not to tear the meat. Sprinkle 1/2 teaspoon of the oregano over the chicken; set aside.

Stir olives, parsley, remaining oregano and the red pepper flakes into the tomatoes. Gently stir in feta; set aside.

Heat a 10-inch non-stick skillet over medium-high heat. Add chicken and cook 3 minutes.

Turn over and cook another 3 minutes, or until no longer pink in center. Remove from heat. Sprinkle salt over chicken.

TO SERVE:
Place chicken on each plate. Top each serving with 1/4 of the tomato mixture. Drizzle each serving with 1/2 teaspoon oil.

Makes 4 servings

Per serving: 209 calories, 6g carbohydrates, 29g protein, 7g total fat (1g saturated), 66mg cholesterol, 1g fiber, 444mg sodium. Calories from fat: 30%.

Source: The New American Heart Association Cookbook, Seventh Edition (2004, Random House)