Skillet Chicken with Tomato, Raisins and Feta
Prep Time: 20 minutes
Start to Finish: 20 minutes
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 2 cups halved small multi-colored or grape tomatoes
- 1/2 cup Sun-Maid Natural Raisins
- 1/4 cup crumbled Mediterranean herb feta cheese
Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. Cut each breast in half; season with salt and pepper.
In 10- or 12-inch skillet, heat 1 tablespoon olive (or vegetable) oil over medium-high heat. Cook chicken about 8 minutes, turning halfway through cooking, until chicken is no longer pink in center. Remove from skillet; keep warm.
In same skillet, add tomatoes, raisins, 2 tablespoons water and the vinegar. Cook and stir on high heat 2 to 3 minutes or until tomatoes soften and sauce is syrupy. Return chicken to skillet; heat through.
Transfer chicken and sauce to serving platter; top with feta cheese.
Per serving: Calories 270, Calories from Fat 50, Total Fat 5g (8% DV), Saturated Fat 2g (10% DV), Trans Fat 0g, Cholesterol 95mg (32% DV), Sodium 150mg (6% DV), Carbohydrates 27g (9% DV), Dietary Fiber 3g (12% DV), Sugars 4g, Protein 29g, Vitamin A 15%, Vitamin C 20%, Calcium 6%, Iron 8%.