4 boneless, skinless chicken breasts
1/4 c. chopped onion
2 tbsp. olive oil
1 tsp. minced garlic
1 (16 oz. can) diced tomatoes w/Italian herbs
1/2 tsp. sugar
1/4 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. dried thyme leaves
1/4 tsp. each salt and black pepper
2 tbsp. olive oil
1 c. reduced-fat (or regular) feta cheese, crumbled

In skillet, heat oil over medium heat. Stir in onion, cook until soft. Add garlic, tomatoes, sugar, pepper and marjoram. Simmer gently, uncovered for 15 minutes. Season both sides of chicken with thyme, salt, and pepper.

Heat oil in large skillet or pot. Cook chicken in oil for 5-7 minutes, turning once. When chicken is almost done, sprinkle cheese over simmering sauce to warm slightly. Spoon sauce over chicken and serve.

Wonderful blend of flavors. Good served with crusty french rolls and a salad.

Submitted by: Sherry Monfils