Chicken Breasts With Feta and Tomato

• dried breadcrumbs↗1⁄4 cup
• fresh oregano↗2 tablespoons

  chopped (divided)

• anise seed1⁄2 teaspoon
• salt↗3⁄4 teaspoon
• black pepper↗3⁄4 teaspoon
• boneless skinless chicken breasts↗4
• olive oil↗1 tablespoon
• red onion↗1⁄2 cup

  diced

• garlic↗2 teaspoons

  chopped

• ouzo↗1⁄4 cup

  (anise flavored liquor or use dry white wine)

• plum tomatoes↗2

  peeled, seeded and cut into 1/4-inch wide strips

• kalamata olives↗8

  pitted and cut into thin slivers

• feta cheese↗1⁄2 cup

  crumbled

• fresh dill↗2 tablespoons

  chopped

Step-by-step instructions

1. 1

   In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture.

2. 2

   In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm.

3. 3

   Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes.

4. 4

   Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.