Sun-Dried Tomato And Kalamata Olive Chicken - cooking recipe

Ingredients

10 sun-dried tomatoes, halves, chopped
1/4 cup boiling water
4 boneless skinless chicken breasts, about 4 oz. each
1 teaspoon dried oregano, crumbled
12 kalamata olives, finely chopped
1/4 cup fresh parsley, finely snipped
1/2 teaspoon red pepper, crushed
1 ounce fat free feta cheese or 1 ounce low-fat feta, crumbled
1/8 teaspoon salt
2 teaspoons olive oil

Preparation

Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
Trim fat from chicken and flatten to 1/4 in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.