Greek Chicken and Vegetables
4 small boneless skinless chicken breast halves (about 1 pound)
2 tablespoons flour
2 tablespoons olive oil
1 large onion, thinly sliced
1 tablespoon McCormick® Gourmet Collection Greek Seasoning
1 can (14 1/2 ounces) diced tomatoes, undrained
1 medium zucchini, sliced (about 1 1/2 cups)
1/4 cup chopped pitted Kalamata or black olives
2 ounces crumbled feta cheese
1. Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove from skillet.
2. Stir onion and Greek seasoning into skillet; cook and stir 2 to 3 minutes or until lightly browned. Stir in tomatoes, zucchini and olives; bring to boil.
3. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Sprinkle with cheese during last 3 minutes of cooking. Serve with cooked orzo, if desired.