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Mediterranean Chicken Breasts

4 boneless skinless chicken breast halves
12 teaspoon salt
12 teaspoon fresh ground pepper
2 tablespoons olive oil, divided
1 12 teaspoons minced fresh garlic
1 (14 ounce) can Italian-style diced tomatoes, undrained
14 cup minced kalamata olive
12 cup chicken broth
14 cup crumbled feta cheese


Season the chicken breasts with salt and pepper. Heat one tablespoon of the olive oil in a large, heavy skillet over mediun-high heat. Place chicken breasts in pan and cook for about 5 minutes per side. Remove chicken from pan, set aside, and keep warm. Heat remaining tablespoon of olive oil in skillet. Add minced garlic and saute for about 1 minute. Add diced tomatoes, olives, and chicken broth. Bring mixture to a simmer and return chicken breasts to pan. Simmer chicken breasts for and additional 3-4 minutes or until they're cooked through. Place each chicken breast on a plate and spoon the tomato sauce over them, dividing evenly. Sprinkle each chicken breast with feta cheese.

Source: www.food.com