Rosemary-Feta Chicken with Cherry Tomato-Olive Sauce

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 7.7g
  • Saturated fat: 2.4g
  • Protein: 43.2g
  • Carbohydrate: 12.4g
  • Cholesterol: 107mg
  • Iron: 2.6mg
  • Sodium: 633mg
  • Calories from fat: 23%
  • Fiber: 1.6g
  • Calcium: 101mg


  • 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
  • Cooking spray
  • 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)


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
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