Ingredients
- 2 tbsp olive oil
- 3 boneless, skinless chicken breasts
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 10 oz. cherry tomatoes, halved
- 1/3 cup dry white wine
- 1⁄2 cup drained sun-dried tomatoes, chopped
- 1⁄2 cup heavy cream
- 1⁄2 cup chicken broth
- 4 oz Odyssey® Mediterranean Herb Feta Cheese, crumbled
- 6 slices bacon, cooked and crumbled
- 1/3 cup kalamata olives, pitted and halved
- Salt and pepper to taste
- Fresh oregano for garnish, optional
Directions
Add olive oil to a large skillet over medium heat. Add chicken breasts to pan in a single layer. Cook approximately 5-7 minutes per side (depending on thickness of chicken) until it reaches 165° internal temperature. Transfer chicken to a plate to rest.
In the same skillet, add butter and heat until melted. Cook garlic for about one minute. Add tomato paste and oregano, stirring to combine. Add cherry tomatoes and cook, stirring occasionally, until they start to wilt, about one minute.
Increase heat to medium-high and add wine, then heat until reduced to almost half. Stir in sun-dried tomatoes, cream, and broth. Bring to a simmer then reduce to medium-low heat. Return chicken to skillet.
Top chicken with crumbled feta, bacon and kalamata olives. Season with salt, pepper, and fresh oregano. Serve warm.
Learn more about Odyssey Feta https://odysseybrands.com/
Learn more about Buholzer Brothers Gouda Cheese https://buholzerbrothers.com/5987-2/
For more recipes visit https://www.buholzerbrothers.com/recipes/
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