Pass the Plate Athena Chicken
2 tbsp. olive oil
3 large shallots, chopped
2 tsp. oregano
4 chicken breasts, boneless and skinned
2 cups tomatoes, crushed
1 (14 1/2 oz.) can chicken broth
1 cup feta cheese, crumbled
1/3 cup Kalamata olives, chopped or capers
Saute' shallots and oregano in oil until tender. Salt and pepper chicken and add to the saute pan. brown chicken on both sides. Add tomatoes and broth. Bring to a boil. Cover and reduce heat to medium low. Simmer until chicken is done.
Remove chicken. Boil remaining sauce until thickened. Mix in cheese and heat for five minutes. Pour over chicken.
Top with chopped olives or capers.