Mediterranean Chicken Name: patti osteen Base: retired Recipe: Mediterranean Chicken ----------------------------------------------------------- 1-lb. skinless, boneless chicken breast (about 4) cut into strips, 2-tablespoons olice oil, 1/2-medium onion, chopped, 1/2-medium green pepper, diced, 1-clove garlic, minced, 1-teaspoon chopped fresh rosemary, optional, 1-can (14.5 ounce) diced tomatoes with Basil, Garlic & Oregano, 1/2- cup halved pitted ripe olives, 1/2-cup low-fat feta cheese, crumbled, ----------------------------------------------------------- Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and cook until browned; remove from skillet. Add remaining oil to skillet, cook onion, green pepper, garlic and rosemary over medium heat until onion is tender. Add chicken, undreained tomatoes and olives; cook 5 minutes or until heated through. Season to taste with salt and pepper. Serve over rice, couscous, polenta or pasta and garnish with low-fat feta cheese.