1/2 lb. Feta cheese, sliced
2 whole boneless chicken breasts, cut into pieces
1 tbsp. oil
4 med. onions, thinly sliced
2 lg. garlic cloves, minced
1 (17 oz.) can tomatoes, with liquid, chopped
1/2 tsp. oregano
Black pepper
1 (12 oz.) pkg. spinach fettuccine, cooked according to directions

Heat oil in large skillet. Brown chicken pieces. Remove. Add onions (may need a bit more oil), cook over moderate low heat for 10 minutes. Add garlic and cook until onions are golden. Add chopped tomatoes and liquid and oregano. Stir. Place chicken on the sauce and sprinkle with black pepper. Cover skillet. Bring to a boil and simmer for 30 minutes. Arrange Feta slices on top of chicken and cook (covered) for 15 minutes more. Serve over fettuccine and sprinkle with Parmesan cheese. This is delicious! Serves 6.