Chicken with Tomatoes & Feta

Chicken with Tomatoes & Feta
Staff Writer

Chicken with Tomatoes & Feta

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!”

4
Servings
207
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Teaspoon olive oil
  • 1 onion, chopped
  • 14.5 Ounces Italian-style diced tomatoes, undrained
  • 1/4 Cup KRAFT Greek Vinaigrette Dressing
  • 1/2 Cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
  • 1 lemon, thinly sliced
  • 1 Pound small boneless skinless chicken breasts

Directions

Heat oil in large skillet on medium-high heat. Add chicken and onions; cover. Cook 10 to 14 minutes 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 minutes or until heated through, stirring frequently.

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

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
78mg
26%
Carbohydrate, by difference
11g
8%
Protein
27g
59%
Vitamin A, RAE
16µg
2%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
68mg
7%
Choline, total
85mg
20%
Fiber, total dietary
1g
4%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
34mg
11%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
261mg
37%
Selenium, Se
35µg
64%
Sodium, Na
709mg
47%
Water
111g
4%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.