Rosemary-Feta Chicken with Cherry Tomato-Olive Sauce
4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)
1 (1.5-ounce) slice hearty white bread
1/4 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
1/2 cup halved pitted kalamata olives
1/3 cup minced shallots (about 3 large)
1/3 cup fat-free, less-sodium chicken broth
1 pint grape tomatoes
Rosemary sprigs (optional)
How to Make It
Preheat oven to 375°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, cheese, and rosemary in a small bowl. Toss well; set aside.
Sprinkle 1/4 teaspoon pepper and salt evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.
Place chicken in an 11 x 7-inch baking dish; top evenly with breadcrumb mixture, pressing down slightly. Add olives and next 3 ingredients to dish, and sprinkle with remaining 1/4 teaspoon pepper. Bake at 375° for 27 minutes or until chicken is done. Garnish with rosemary, if desired.