I love feta cheese!  It is tangy, fresh, and creamy with a touch of saltiness.  I buy a large chunk at the local bulk foods warehouse store.  My friend Constantine goes crazy for the Greek flavors in this dish.  Serve with baby spinach sautéed in olive oil with garlic, and orzo pasta.

8 large boneless, skinless chicken thighs, about 1 ½ pounds
Kosher salt and freshly ground black pepper
All-purpose or Wondra flour for dusting
1 tablespoon olive oil
1 medium onion, finely diced
2 garlic cloves, minced
One 15-ounce can diced tomatoes in puree.  NOTE: If you can find Muir Glen Fire Roasted Tomatoes use them in this recipe.
½ cup white wine
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
4 ounces feta cheese, drained, rinsed, and crumbled
1/3 cup chopped pitted Kalamata or other brine-cured black olives  NOTE: It is becoming more common to find displays of olives in many markets, and any black olive that appeals to you will work in the recipe.  Smash the olives with the flat side of a large knife.  The pit will easily come away from the olive.

Season the chicken with salt and pepper and dust lightly with flour.

Heat the olive oil in a large nonstick skillet over medium-high heat and cook the chicken until well browned on both sides, about 3 minutes per side; transfer to a serving platter

Saute the onion and garlic in the oil remaining in the pan until golden.  Add the tomatoes, wine, oregano, and cinnamon, and season with black pepper.

Return the browned chicken to the skillet with any accumulated juices.  Cover, reduce the heat and simmer for 35 to 40 minutes, until the chicken is tender.  Add the feta and olives to the skillet, cover again, and simmer for 10 minutes more, or until the cheese begins to melt into the sauce.

WLS serving, ½ portion: Calories 160, fat 8 g, carbs 6 g, protein 15.5 g
Serves 4