Greek Chicken With Tomatoes and Feta

• 1 lb boneless skinless chicken breast, cut into large cubes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (28 ounce) can diced tomatoes with juice
• 1 cup frozen whole spinach leaves, thawed and excess water squeezed out
• 3 ounces feta cheese, crumbled
• 1 -2 tablespoon fresh dill, chopped
• 14 cup fresh Italian parsley, chopped
• salt and pepper, to taste

1. Preheat the oven to 425 degrees F.
2. Heat the oil in an oven proof skillet or dutch oven over a medium-high heat.
3. Brown chicken in batches until mostly cooked through (will finish in oven), and set aside in a bowl or on a plate.
4. Add the onion and cook until softened, about 3 minutes, then add the garlic and cook for 1 minute.
5. Add the tomatoes and spinach and bring to a boil.
6. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
7. Remove from the heat.
8. Stir in the parsley, dill, and chicken and season with salt and pepper.
9. Sprinkle the feta over the top.
10. Bake until the cheese melts, about 12 minutes.

chicken breast, onion, garlic, olive oil, tomatoes, water, feta cheese, fresh dill, fresh italian parsley, salt

Taken from www.food.com/recipe/greek-chicken-with-tomatoes-and-feta-290293 (may not work)