Mediterranean Chicken*****

6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 - 14 oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese

Heat oil in a large skillet and add garlic and chicken. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt, Serve with rice or pasta. We had this over the past weekend and it was just great. It even passed the Jungle Boys test (our 7 and 9 year olds liked it).

The Skinny: Feta and goat cheese are lower in fat than most cheese and the little bit of oil is olive oil which is better for you than other oils. You could cut out the olives but they really do add flavor, color and texture to this dish. We used whole wheat pasta which is supposed to be good for you.