This is a really fast dinner and my kids loved it. Feta cheese is not for everyone, but I’m sure a good grated Parmesan would taste good as well. I did all the chopping ahead so all I had to do was add stuff in because it cooks so fast.
3 chicken breasts, diced 1/2 ish cubes
2 cloves garlic,minced
4 roma tomatoes, diced
1/4 cup sliced black olives (hard to judge exact amount because when I open a can, we eat them during cooking. This is about what made it into the dish)
1/2 tsp Italian seasoning
1/4 black pepper
1 TB pesto (optional)
1 cup finely shredded cabbage
1/4-1/2 cup feta cheese
10 basil leaves, shredded, diced or minced
garlic toast baguette (cut into 4 inch lengths, slice in half, butter and sprinkle garlic salt—-toast in the oven just before skillet is done)
Heat up skillet, add about a TB of olive oil, then chicken and garlic until the chicken is slightly browned. Add tomatoes, olives, seasonings, pesto. Cover and simmer for about 3-4 minutes. Stir in cabbage, then add the feta cheese and simmer covered for 2-4 minutes. Sprinkle fresh basil. Serve on or with the toasted garlic bread.
The Inquisitive Chef 