Chicken, Broccoli Rabe And Feta on Toast

• 4 slices whole wheat bread
• 1 clove garlic peeled (optional)
• 1/4 cup garlic chopped
• 4 teaspoons olive oil, extra-virgin divided
• 1 pound chicken tenders cut crosswise into 1/2-inch pieces
• 1 bunch rapini (broccoli rabe) stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped
• 2 cups cherry tomatoes halved
• 1 tablespoon red wine vinegar
• 18 teaspoon salt
• 1 x black pepper freshly ground, to taste
• 3/4 cup feta cheese crumbled

1. Grill or toast bread.
2. Lightly rub with peeled garlic clove, if desired.
3. Discard the garlic.
4. Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking.
5. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes.
6. Transfer the chicken and any juices to a plate; cover to keep warm.
7. Add the remaining 2 teaspoons oil to the pan.
8. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
9. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes.
10. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes.
11. Return the chicken and juices to the pan, add feta cheese and stir to combine.
12. Cook until heated through, 1 to 2 minutes.
13. Serve warm over garlic toasts.

whole wheat bread, clove garlic, garlic, olive oil, chicken, rapini, tomatoes, red wine vinegar, salt, black pepper, feta cheese

Taken from recipeland.com/recipe/v/chicken-broccoli-rabe-feta-on-t-48871 (may not work)