Ingredients

– 10 finely chopped dried tomatoes
– ¼ cup boiling water
– 4 boneless chicken breasts
– 1 teaspoon oregano
– 12 finely chopped Kalamata olives
– ¼ cup fresh parsley
– 1/8 teaspoon crushed red pepper
– 250 g crumbled feta cheese
– 1/8 teaspoon salt
– 2 teaspoons olive oil (preferably extra virgin)

Preparation

In a small bowl, mix together the dried tomatoes and water. Leave the tomatoes in the water for 10 minutes. Drain them and return them to the bowl.

Meanwhile, remove all the fat from the chicken. Place the chicken between two pieces of plastic wrap. Using a meat mallet or rolling pin, flatten the chicken to a thickness of about 6 cm, being careful not to tear the meat.

Remove the plastic wrap. Sprinkle ½ teaspoon of oregano over the chicken.

Mix the olives, parsley, remaining oregano, and pepper with the tomatoes. Add the feta cheese, stirring gently.

Heat a nonstick baking sheet in a moderate oven. Bake the chicken for 3 minutes. Turn over and bake for 3 minutes, or until no longer pink in the center. Remove from the oven. Sprinkle with salt.

To serve, place a piece of chicken on each plate. Add ¼ cup of the tomato mixture to each serving. Drizzle with ½ teaspoon of olive oil, if desired.