Feta Chicken and Vegetables

Ingredients

• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried marjoram or thyme
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 (4-ounce) skinned, boned chicken breast halves
• 1 teaspoon olive oil
• Cooking spray
• 2/3 cup red bell pepper strips
• 1/2 cup vertically sliced red onion
• 1/3 cup fat-free, less-sodium chicken broth
• 1 teaspoon white wine vinegar
• 1/4 cup (1 ounce) crumbled feta cheese, divided
• Oregano sprigs (optional)

Directions

• Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired