This kinda reminds me of my fave Dd's Chicken Anchovy Olio. Simple to make, yet so ono.
MEDITERRANEAN CHICKEN
½ # chicken breasts, cubed
4 cloves garlic, minced
2 TB olive oil
14.5 oz. can fire roasted tomatoes, with liquid
¼ c. kalamata olives, pitted, halved
½ tsp. dried oregano
½ tsp. dried basil
1 tsp. Italian parsley, chopped
1/3 c. feta cheese, crumbled
In a zip-top bag combine chicken, garlic and oil. Marinate refrigerated 2 hours.
In a skillet over medium high heat brown chicken about 6-8 minutes. Remove from skillet; reserve.
Into skillet add tomatoes, olives, oregano and basil. Reduce heat; simmer 6-8 minutes. Return chicken to skillet stirring to heat through.
Remove from heat; stir in parsley and feta cheese.
Serve over pasta or seasoned rice. Serves 2.
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