Chicken with Tomatoes & Feta

photo by:kraft

The keys to Greek cooking—lemons, tomatoes and feta—give this smart dish its complex flavor. As one fan says, “Tastes like it took a lot more time than it really does!”

time

prep:

10 min

total:

30 min

servings

total:

4 servings

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What You Need

tsp. oil

small boneless skinless chicken breast halves (1 lb.)

onion, chopped

can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1/4

cup KRAFT Greek Vinaigrette Dressing

lemon, thinly sliced

1/2

cup ATHENOS Crumbled Feta Cheese with Basil & Tomato

Make It

HEAT oil in large skillet on medium-high heat. Add chicken and onions; cover. Cook 10 to 14 min. or until chicken is done (165ºF), turning after 6 min. Remove chicken from skillet; cover to keep warm.

ADD tomatoes, dressing and lemons to onions in skillet; cook 4 min. or until heated through, stirring frequently.

RETURN chicken to skillet. Spoon sauce over chicken. Cook 1 min. or until chicken is heated through; top with cheese.

Kraft Kitchens Tips

Serving Suggestion

Serve with hot cooked penne and steamed spinach.

Special Extra

For garlic lovers, add 1 minced garlic clove with the tomatoes.

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a cook

posted:4/11/2010

Forgot to mention on my recommendation that I lightly salted and peppered the chicken before cooking. Also added the feta cheese on top of the hot pasta and then the sauce and chicken. Topped all with parmesan cheese. Yummy.

a cook

posted:4/8/2010

Definately needs the garlic added. Also I cooked the chicken with lemon pepper seasoning. And having lemon with the peel on did not work. The lemons got soggy and then we accidentally ate the lemon peel - yuck! Recommned just using lemon juice or peel the lemon first. Added fresh spinach in with the tomatoes and served with whole grain pasta so it was a healthy meal.

purrfectlycrazy

posted:4/7/2010

Quick, Easy & Delicious -- 3 of my favorite things in one dish! I served this tonight with mashed potatoes and it was a hit with husband and my 10 year old son. I didn't have feta on hand, but gorgonzola worked equally well, I think. After reading other reviews about the lemon being overbearing, I just used a few drops of lemon juice and it seemed to blend perfectly with the greek vinaigrette dressing.

emilymorrison87

posted:4/7/2010

Absolutely delicious!!! Everybody loved it! I didn't add very much of the lemon, I just squeezed some juice over the top while the dressing & tomatos were cooking. I also let the chicken breasts simmer longer in the dressing mixture in the pan. Served over rice with salad. Scrumptious! I'll be making it again soon!

nclerie12

posted:4/1/2010

I just made this last night for my boyfriend. The lemon was way overpowering and the chicken was not very moist and tender when cooked.

denise4510

posted:3/31/2010

I am also curious about baking time and covered or uncover?

leeeeeny

posted:3/31/2010

I am curious about the idea of baking in the oven. At what temperature would you bake it and for approximately how long? Lid on or off. It seems it would be simpler to do it this way.

slbohan01

posted:3/31/2010

Very easy and extremely flavorful. Tastes like it took a lot more time and ingredients than it really does! Didn't have feta on hand, so used blue cheese crumbles instead. Definitely will be making this again!

Cass5224

posted:3/30/2010

This is so MY recipe! I have been making it for YEARS. I don't always do it exactly this way, but same idea. Just as good when you just throw the chicken in a casserole dish, pour on the tomatoes, extra garlic (YUM!), sprinkle on the feta and put in the oven. Cook time will vary based on the thickness of your chicken breast. I usually do not use the lemon or the salad dressing, but imagine the dressing would add more flavor. Good with Shrimp, too! Try reduced fat feta! :-)

a cook

posted:3/16/2010

This was good but I felt the lemon was too overpowering. Next time I will leave the lemon out. It goes well with fresh sauteed spinach and garlic.