Greek Chicken

4 skinless, boneless chicken breast
2 packages (10 oz) frozen spinach
1 cup italian dressing
1 cups feta cheese
1 clove garlic
1 cup chopped onions
1 cup sliced sun dried tomatoes (optional)
1 tsp olive oil
0.5 cups kalamata olives pitted

Marinate the chicken in the italian dressing for 2 hours (overnight is better). Cut the chicken into slices or pieces. Heat the olive oil in a pan and add the garlic and onions. Be careful not to burn the garlic and onions. Add the chicken to the pan. Stir the mixture every 5 minutes until the chicken is 75% done. Meanwhile drain the frozen spinach and slice the sun dried tomatoes. Add both spinach and tomatoes to the mixture. Turn the heat down to a med.-low heat. Pit the olives by slicing them in half. Once chicken is done add the olives. Stir for 2-3 minutes and add half of the feta cheese. Stir on low heat until cheese melts. Add the remaining feta cheese and serve. Makes 5-6 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user FOXXYGRL82.