Charlene's Recipe

Oregano chicken with fresh tomato kalamata sauce

Category: for the heart

Serves 4: 3 oz, 1/4 cup tomato mixture and 1/ 2 cup barley per serving

1 1/4 cups water
2/3 cup uncooked quick cooking barley
1 tsp grated lemon zest (optional)
5 oz grape tomatoes or cherry tomatoes, quartered (about 1 cup)
12 kalamata olives, coarsely chopped
1/4 cup snipped fresh parsley
1 Tbsp red wine vinegar
1/2 Tbsp olive oil (extra virgin preferred)
1 medium garlic clove, minced
1/4 tsp salt
vegetable oil spray
1 lb chicken breast tenders, all visible fat discarded
1/2 tsp dried oregano, crumbled
1/2 tsp salt free lemon pepper

In a small saucepan, bring water to a boil over high heat. Stir in barley and lemon zest. Reduce heat and simmer, covered, for 10 minutes or until liquid is absorbed.
Meanwhile, in a medium bowl, stir together tomatoes, olives, parsley, vinegar, oil, garlic and salt.
Heat a 12 inch nonstick skillet over medium high heat. Remove from heat and spray with vegetable oil spray. Put chicken in skillet. Sprinkle with oregano and lemon pepper. Cook for 4 minutes or until no longer pink in center, turning frequently.
To serve, spoon barley onto plates. Arrange chicken on top. Spoon tomato mixture over chicken.