Chicken with Oregano, Tomatoes & Feta

Serves: 4 - although very easily doubled

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Ingredients

• 4 skinless chicken breasts

• 2 tablespoons olive oil

• 1 brown onion - finely diced

• 2 cloves garlic - crushed

• 2 teaspoons dried oregano

• 700 g bottle tomato passata

• ¼ teaspoon sugar

• 250 g punnet cherry tomatoes or

• 1 x 400 g tin cherry tomatoes

• ¾ cup pitted black olives

• 30 grams feta

• oregano leaves and pita bread crisps to serve

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Method

1. Season chicken with salt and pepper

2. Heat 1 tablespoon oil in a large deep frying pan

3. Add chicken

4. Brown on each side

5. Transfer to a plate

6. Reduce heat and add 1 tablespoon oil to the pan

7. Add onion garlic and oregano

8. Cook stirring for 3 minutes

9. Add passata, tomatoes, sugar and olives

10. Simmer 5 minutes

11. Season with salt and pepper

12. Return chicken to the pan, spooning  the sauce over the chicken to cover it

13. Gently simmer until the chicken is cooked through

14. Sprinkle with feta and oregano

Optional:

Serve with some toasted pita triangles for scooping up the sauce