Kalamata-Balsamic Chicken With Feta

A Fresh, Fast And Fabulous Festive Meal

(NAPSA) – Serving a healthful, home-cooked meal during the holiday season is easier than you might imagine.

In fact, cooking light and luscious meals is what the test kitchens at Cooking Light magazine specialize in.

The kitchen crew has put together a cookbook, ‘Cooking Light Fresh Food Fast,’ with 160 mouthwatering menus that are not only great for you but taste great, too.

With short ingredient lists, straightforward procedures and fresh ingredients, the recipes and meals in this cookbook may transform your weeknight meals.

Favorites include roasted vegetable pizza, corn and bacon chowder, chocolate pretzel bark and this recipe for Kalamata-Balsamic Chicken with Feta.

Kalamata-Balsamic Chicken With Feta

Print Recipe Pin Save Go to Saved

Prep Time4 minutes minutes

Cook Time14 minutes minutes

Total Time18 minutes minutes

Ingredients

• 4 chicken breast skinless, boneless, 6-ounce, halves
• 1/2 teaspoon black pepper freshly ground
• Cooking spray
• 1 cup grape tomatoes halved
• 16 kalamata olives pitted halved
• 3 tablespoons light balsamic vinaigrette
• 3 tablespoons Feta cheese crumbled
• 2 tablespoons basil leaves small

Instructions

• Sprinkle chicken evenly with pepper.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 to 7 minutes on each side until done. Transfer chicken to a serving platter; keep warm.
• While chicken cooks, combine tomatoes, olives and vinaigrette in a medium bowl.
• Add tomato mixture to pan; cook one to two minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil.

Notes

Serving Size:

• 1 chicken breast
• 1/4 cup tomato mixture
• 3/4 tablespoons cheese

For more information, visit www.oxmoorhouse.com.