4 boneless, skinless chicken breasts (approximately 1 pound)
4 to 6 garlic cloves, minced
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
1 Tablespoon dried oregano, divided
2 Tablespoons extra virgin olive oil
1⁄2 cup dry white wine
Juice of 1 large lemon
1⁄2 cup low-sodium chicken broth
1 cup finely chopped onion
11⁄2 cups diced tomatoes
1⁄4 cup sliced green olives
1⁄4 cup chopped fresh parsley
1⁄2 cup crumbled Feta cheese
On each side of the chicken breasts, make three slits. Insert garlic into the slits. Season the chicken breasts with salt, pepper, and half of the oregano.
In a large skillet, heat olive oil on medium-high. Brown the chicken on both sides (about 2 to 3 minutes per side). Add the wine and let reduce by half. Add lemon juice and chicken broth. Sprinkle with the remaining oregano. Reduce the heat to medium and cover with a lid. Cook for 10 to 15 minutes (until the internal temperature of the chicken is 165 degrees F.), turning the chicken over once halfway through.
Uncover and top with the chopped onions, tomatoes, and olives. Cover again and cook for only 3 minutes. Garnish with parsley and Feta cheese. Serve with whole grain pasta, couscous, quinoa or rice.