Chicken Breasts with Tomato-Kalamata Sauce

Contributed by: Kristen White

Ingredients
1 teaspoon dried oregano, crumbled
1/2 teaspoon paprika
1/2 teaspoon chili powder
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
1 teaspoon olive or canola oil
1/2 cup water
1 medium tomato, seeded if desired and chopped
12 kalamata olives, coarsely chopped
1 medium garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 ounces reduced-fat feta cheese, crumbled

Directions
In a small bowl, stir together the oregano, paprika, and chili powder.
Sprinkle over the chicken.
Using your fingertips, press the mixture firmly onto the chicken so the mixture adheres.
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
Cook the chicken with the smooth side down for 5 minutes.
Turn and cook for 4 minutes, or until the chicken is no longer pink in the center.
Transfer to a serving plate.
Put the remaining ingredients except the feta in the skillet. Stir.
Increase the heat to medium high and bring to a boil, scraping the bottom and side of the skillet to dislodge any browned bits.
Boil for 2 1/2 to 3 minutes, or until the sauce is reduced to 1/2 cup, stirring frequently.
Spoon over the chicken. Sprinkle with the feta.