Greek Chicken

• 6 boneless skinless chicken breasts
• 2 teaspoons olive oil
• 1 can diced tomatoes
• 1 package frozen spinach, thawed and squeezed
• 1 lb mushroom, quartered
• 1 large onion, sliced into long thin wedges
• 3 cloves garlic, sliced thin
• 1/2 cup dry red wine
• salt and pepper
• 1 teaspoon oregano, dried
• black olives, sliced
• green olives, sliced
• feta cheese (I buy it in containers so the measurements are never the same-let's say a 3x3x2 piece crumbled)

1. Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
2. You want it only half way cooked.
3. Add tomatoes with juice-spinach and mushrooms.
4. Simmer for 5 minutes.
5. Add onions, garlic and oregano and simmer for 3 minutes.
6. Check to see if chicken is cooked through.
7. If done add wine and olives and heat through.
8. Add half of the feta and remove from heat-toss.
9. Offer remaining feta at the table.

chicken breasts, olive oil, tomatoes, frozen spinach, mushroom, onion, garlic, dry red wine, salt, oregano, black olives, green olives, feta cheese

Taken from www.food.com/recipe/greek-chicken-9249 (may not work)