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Author Notes: This recipe was inspired by a dish I had at The Sahara restaurant in New Brunswick. After they changed the dish to something entirely different, I set out to create a replacement that would satisfy my craving. This recipe requires very little prep so I love it for a fairly quick meal with minimal cleanup. If you have to serve someone picky who doesn't like olives(Trust me, they exist), save them to garnish your individual portion! I've never had a bad review and it's my family's favorite dish. I like to serve it over rice pilaf but it is also good over orzo, quinoa or couscous. Enjoy! —Ashley B
- 4 Chicken Breasts
- 3 Shallots (finely chopped)
- 8 ounces Can of Crushed Tomatoes
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Rosemary
- 1 teaspoon Thyme
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Marjoram
- 1 teaspoon White Pepper
- 1.5 tablespoons Oregano
- 2 Bay Leaves
- Juice of Half a Lemon
- 1/2 cup White Wine(I like Chardonnay)
- 1 tablespoon Chopped Kalamata Olives
- 1 cup Crumbled Feta Cheese
- 1/2 cup Grated Parmesan Cheese
- Pound the chicken breasts to an even thickness of about a half inch.
- Combine the basil, rosemary, thyme, sage, marjoram, and pepper then rub onto the chicken, coating both sides of each piece.
- Heat olive oil in a cast iron pan on medium heat, then add chopped shallots and teaspoon of the oregano. Cook until translucent then add chicken breasts. Let the chicken cook for about 2 minutes then flip to cook the other side for another 2 minutes.
- Add the tomatoes, the bay leaves, the rest of the oregano, lemon juice and wine. Cover pan with lid, turn heat down to a simmer until the chicken is fully cooked, then remove the chicken and transfer to warming dish.
- Continue to simmer tomato sauce until it thickens a little, stirring occasionally, then add the cheeses and olives. Let it simmer for another minute or two. Remove bay leaves.
- Lay chicken over your grain of choice and top with a generous spoonful of the sauce. Serve with a glass of the wine you used for the sauce.
- Save any excess sauce for next time! It's good with shrimp, over pasta or just on toast.