• 1 cup Flour
• 1 Tbsp. Dried oregano
• 1 Tbsp. Dried basil
• 1 Tbsp. Dried thyme
• 1 Tbsp. Pepper
• 2 Tbsp. Butter
• 2 Tbsp. Olive oil

• 6 pieces Skinless chicken breast
• 1/2 cup Dry white wine
• 1 28 oz. can Dei Fratelli Seasoned Diced Tomatoes
• 1/2 cup Black kalamata olives, halved
• 2 Tbsp. Capers
• 8 oz. Feta cheese, crumbled
• Flat Italian parsley (garnish)

Preparation:
Combine the first 5 ingredients in a plastic bag. Shake bag to combine. Add the chicken breasts to coat, shaking off any excess. Set aside.

Heat the oil and butter in a large skillet over medium heat. Add chicken and sauté about 4 to 6 minutes each side, until golden. (I sometimes sprinkle with a little paprika while cooking for color.) Remove chicken from the skillet and set aside.

Add the 1/2 cup of wine to deglaze the pan. Add tomatoes and bring to a boil. Lower heat and simmer for 3 minutes.

Return chicken to skillet, spooning some of the tomato mixture on the top. Add the olives, feta cheese and capers at this point and cover. Bake covered in a 350° oven for 20 minutes until chicken is cooked through. Garnish with chopped Italian parsley and serve with a rice medley.

Serves 6