Description
This skillet chicken with feta, sun-dried tomatoes and olives is a quick and easy way to spice up your weeknight chicken. Topping the sautéed chicken with sun-dried tomatoes, feta and olives adds so much flavor.
Ingredients
- 3 Boneless Chicken Breasts
- ½ teaspoons Salt
- 2 Tablespoons Olive Oil
- 2 teaspoons Crumbled Feta
- 2 Tablespoons Sun-dried Tomatoes In Oil, Chopped Small
- 8 whole Olives, Halved
Preparation
Place chicken breast between two pieces of waxed paper and pound to an even thickness. Trim off fat and sprinkle with a bit of salt and pepper. Salt carefully because the topping is very salty.
Heat a saute pan over medium-high heat and add olive oil. Saute chicken 4–5 minutes on each side until cooked through. Cover with splatter screen if you have one.
Stir feta, tomatoes and olives together in a small bowl. When chicken is cooked, top each chicken breast some topping, place lid on and let it warm the topping for a minute.
Serve immediately.
