Feta Chicken

• 4 Chicken Breasts
• 3 Shallots (finely chopped)
• 8 ounces Can of Crushed Tomatoes
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Rosemary
• 1 teaspoon Thyme
• 1 teaspoon Dried Sage
• 1 teaspoon Dried Marjoram
• 1 teaspoon White Pepper
• 1.5 tablespoons Oregano
• 2 Bay Leaves
• Juice of Half a Lemon
• 1/2 cup White Wine(I like Chardonnay)
• 1 tablespoon Chopped Kalamata Olives
• 1 cup Crumbled Feta Cheese
• 1/2 cup Grated Parmesan Cheese

1. Pound the chicken breasts to an even thickness of about a half inch.
2. Combine the basil, rosemary, thyme, sage, marjoram, and pepper then rub onto the chicken, coating both sides of each piece.
3. Heat olive oil in a cast iron pan on medium heat, then add chopped shallots and teaspoon of the oregano. Cook until translucent then add chicken breasts. Let the chicken cook for about 2 minutes then flip to cook the other side for another 2 minutes.
4. Add the tomatoes, the bay leaves, the rest of the oregano, lemon juice and wine. Cover pan with lid, turn heat down to a simmer until the chicken is fully cooked, then remove the chicken and transfer to warming dish.
5. Continue to simmer tomato sauce until it thickens a little, stirring occasionally, then add the cheeses and olives. Let it simmer for another minute or two. Remove bay leaves.
6. Lay chicken over your grain of choice and top with a generous spoonful of the sauce. Serve with a glass of the wine you used for the sauce.
7. Save any excess sauce for next time! It's good with shrimp, over pasta or just on toast.

chicken breasts, shallots, tomatoes, basil, rosemary, thyme, dried marjoram, white pepper, oregano, bay leaves, white winei, olives, feta cheese, parmesan cheese

Taken from food52.com/recipes/72930-feta-chicken (may not work)