1 tbsp olive oil
4 skinless, boneless chicken breast halves (1 lb total)
1 garlic clove, minced
2 tbsp balsamic vinegar
3/4 cup water
1 (10.75 oz) can 98% Fat Free condensed cream of chicken soup
1 cup cup diced Roma tomatoes
1/2 cup sliced, pitted Kalamata olives
1/2 tsp dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
1. Heat olive oil in a 10 inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove chicken from skillet.
2. Stir the garlic, vinegar and water into the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives and oregano and heat to a boil. Return chicken to the skillet. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Sprinkle with feta cheese. Dived recipe into 4 equal size servings.
Serve chicken and sauce with the orzo.
Makes 4 Servings
Nutritional Info Per Serving: Calories 247, Carbs 11g, Fat 10g, Fiber 1g, Protein 27g