Greek Chicken Breasts
1/4 c whole wheat flour
1/2 t salt
1 T oregano
4 boneless, skinless chicken breast halves
3 T olive oil
1 can diced tomatoes with garlic and onion
1/3 c white wine or chicken broth
1 (2 1/4 oz) can sliced ripe olives, drained
2 T capers
1/4 c crumbled feta

Combine flour, salt and oregano in a shallow dish. Dredge chicken in flour mixture. Cook chicken in oil in a large skillet over med. heat until brown on both sides. Drain excess oil. Add tomatoes and wine to the chicken. Reduce heat and simmer 10-15 min. Add olives and capers. Heat through. Sprinkle with feta. 4 servings