Chicken with Tomato and Feta Sauce

6 large boneless, skinless chicken thighs, about 1¼ pounds
Kosher salt and freshly ground black pepper
2 T. all-purpose flour for dusting
1 tablespoon olive oil
1 medium onion, finely diced
2 garlic cloves, minced
One 15-ounce can diced tomatoes in puree
1/2 c. water
1 t. dried oregano
1/4 t. ground cinnamon
4 ounces feta cheese, drained, rinsed, and crumbled (I used fat free)
1/3 c. chopped pitted Kalamata olives

Optional: You can substitute white wine for the water. Nutritional value is for water.

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. Sauté the onion and garlic in the oil remaining in the pan until golden. Add the tomatoes, water, 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.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user FINALLYHEALTHY2.