Serves: 4
Total Calories: 243
In food processor, process bread crumbs, 1 tablespoon oregano, and 1/4 teaspoon salt and pepper. Place mixture on wax paper and coat chicken breasts on both sides. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and cook for 7 minutes, turning once. Remove chicken to plate.
In same skillet, add remaining 1 tablespoon olive oil, onion, and garlic, and sauté 1 minute. Pour in ouzo. Raise heat to high. Add tomatoes and remaining 1/2 teaspoon salt and pepper. Cook until tomatoes are soft, about 3 minutes. Stir in remaining oregano. Spoon sauce over 4 dinner plates. Slice chicken, place on top of sauce, and sprinkle with feta cheese and chopped dill.
This Chicken with Feta and Tomatoes recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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