1 lb. boneless, skinless chicken breast halves, thinly sliced into cutlets or pounded 1/2-inch-thick
6 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread
1 clove garlic, finely chopped
1 medium plum tomato, chopped
1 bag (10 oz.) baby spinach leaves
1/2 cup dry white wine or chicken broth
2 Tbsp. lemon juice
1 cup diced feta cheese (about 4 oz.)
1/2 tsp. dried oregano leaves, crushed
8 ounces orzo pasta, cooked and drained
Directions
Season chicken, if desired, with salt and ground black pepper. Melt 2 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove and set aside.
Melt 2 tablespoons Mediterranean Blend in same skillet over medium heat and cook garlic, stirring occasionally, 30 seconds. Add tomato and spinach. Cook, stirring frequently, 2 minutes. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Return chicken to skillet and stir in lemon juice, cheese and oregano. Simmer 2 minutes or until chicken is thoroughly cooked.
Turn into deep platter to serve and garnish, if desired, with chopped pitted kalamata olives. Toss hot orzo with remaining 2 tablespoons Mediterranean Blend and serve with chicken.
Recipe serves: 4