| 6 | Boneless skinless chicken breast |
| 2 teaspoons | Olive oil |
| 1 can | Diced tomato |
| 1 package | Frozen spinach, thawed and squeezed |
| 1 lb | Mushroom, quartered |
| 1 | Large onion, sliced into long thin wedges |
| 3 cloves | Garlic, sliced thin |
| 1/2 cup | Dry red wine |
| | Salt and pepper |
| 1 teaspoon | Oregano, dried |
| | Black olive, sliced |
| | Green olive, sliced |
| | Feta cheese (I buy it in containers so the measurements are never the same-let's say a 3x3x2 piece crumbled) |
1Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
2You want it only half way cooked.
3Add tomatoes with juice-spinach and mushrooms.
4Simmer for 5 minutes.
5Add onions, garlic and oregano and simmer for 3 minutes.
6Check to see if chicken is cooked through.
7If done add wine and olives and heat through.
8Add half of the feta and remove from heat-toss.
9Offer remaining feta at the table.