Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings

tablespoons olive oil
3 large shallots, chopped
4 boneless chicken breast halves, with skin
2 tablespoons minced fresh rosemary leaves or 2 teaspoons dried rosemary, crumbled
Salt and freshly ground black pepper
1 (28-ounce) can whole tomatoes with juice
1 1/2 cups chicken broth
1 cup crumbled feta
1/2 cup chopped brine-cured black olives (such as Kalamata)

In a heavy large skillet set over medium-high heat, heat oil. Add shallots and cook, stirring, about 3 minutes. Season chicken with rosemary, salt and pepper.

Add chicken, skin side down, to skillet and cook for 5 minutes, or until skin is browned. Turn chicken over, add tomatoes, including juice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, about 7 to 10 minutes.