Kalamata-Balsamic Chicken with Feta

It was pretty late by the time we sat down to dinner last night.  The kids were already sleeping and Josh had just gotten in from a day trip to Rochester.  I was so hungry that I didn't take a photo.  Sorry.

This was such a delicious meal and SO easy I will definitely be making it again soon! 

Kalamata-Balsamic Chicken with Feta

Original recipe from Weight Watchers Summer 2011
PointsPlus value per serving= 6

• 4 (6oz) boneless skinless chicken breasts
• 1/2 tsp. fresh ground black pepper
• Cooking spray
• 1 cup grape tomatoes, halved
• 16 pitted kalamata olives, halved
• 3 Tbsp light balsamic vinaigrette (I used Newman's Own...it's our favorite)
• 3 Tbsp crumbled feta cheese
• 2 Tbsp small basil leaves

1. Sprinkle chicken evenly with pepper.
2. Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Cook chicken 6-7 minutes on each side or until done.  Transfer to a plate and keep warm.
3.  While chicken cooks, combine tomato, olives and vinaigrette in a bowl.
4.  Add tomato mixture to pan; cook until tomatoes soften.  Spoon over chicken.  top evenly with cheese and basil.

4 servings (1 chicken breast, 1/4 C. tomato mixture, and 3/4 Tbsp. cheese)

The serving suggestion was to serve this over plain hot cooked orzo, but we ate ours without the carbs.

Enjoy!  The troops are calling for Sloppy Joes tonight (AGAIN), but I'll probably make myself something more delicious.  See you tomorrow!