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1 tbsp olive oil
4 skinless, boneless chicken breast halves
1 garlic clove, minced
3 tbsp balsamic vinegar
3/4 cup water
1 can (10 3/4 oz) condensed cream of
chicken soup, regular or fat free

1 cup diced plum tomatoes or 1/2 cup
thinly sliced sun dried tomatoes

1/2 cup sliced pitted Kalamata olives
1/2 tsp dried oregano leaves, crushed
1/4 cup Feta cheese, crumbled
Hot cooked orzo pasta


1. Heat oil in a 10 inch skillet over medium high heat.
Add chicken and cook 10 minutes or until well browned on both sides.
Remove chicken from skillet.

2. Stir garlic, vinegar and water into skillet. Cook and stir for 1 minute.
Stir in soup, tomatoes, olives, if desired and oregano. Heat to a boil.
Return chicken to skillet. Reduce heat to low.
Cook 5 minutes or until chicken is cooked through.
Sprinkle with Feta cheese.
Serve chicken and sauce with the orzo.

Yield: 4 Servings