Chicken with Two Tomatoes

Oh I cannot express to anyone how much I love tonight's dinner. It is like home, hearth and super deliciousness all wrapped up into one easy meal. I call it Chicken with Two Tomatoes, but really it is with two KINDS of tomatoes. The nice part about this meal is you can add things to it if you like, and it is yummy over pasta or like we are having it tonight, couscous.

OK, here is what I do

For my family, I need 6 large boneless, skinless chicken breasts that I cut into strips. Saute in some olive oil with four big cloves of chopped garlic on a reasonably high heat so the chicken gets a little browned, but be careful not to burn the garlic...if you are worried, wait until the chicken is almost done before adding the garlic. Add in some sundried tomatoes, I used just about half a small jar, and I sliced mine into strips. Then add basil, oregano, salt and pepper to your taste...fresh is best, but dried will work here too. Once the chicken is cooked through, turn the heat off, and add a handful or two of cherry or grape tomatoes that have been sliced in half. The heat from the pan will help warm the tomatoes, but won't make them super mushy. Once the chicken is cooked and tomatoes in, I then make the couscous (or pasta). When the couscous is done and ready to serve, turn the heat back on the chicken, add a few tablespoons of butter and crumbled feta cheese. The goal is to get the butter all melted and the cheese melty and soft, but not all hot and disappearing. Then serve the chicken and tomatoes over the couscous so that it soaks up all the yummy goodness!

This is also fantastic with fresh baby spinach stirred in when you add the butter and feta, other options are capers or olives, yummy!