Ingredients

• 4 chicken breasts, skinned and boned
• 1/4 c flour
• cooking spray
• 2 t vegetable oil, divided
• 1/4 c low salt chicken broth
• 1 c chopped onion
• 1 c chopped green pepper
• 1/4 c raisins
• 2 T pine nuts, toasted
• 2 T fresh lemon juice
• 1/2 t salt
• 1/4 t pepper
• 1/4 c crumbled feta cheese
• 2 T chopped fresh parsley

Directions

1. Dredge chicken breasts in flour. In a nonstick skillet coated with cooking spray, heat 1 tsp oil over medium heat.

2. Add chicken; cook 2 minutes on each side until lightly browned.

3. Add broth; cover and cook for 5 minutes.

4. Remove chicken and remaining broth from skillet; set aside.

5. Heat 1 t oil in skillet over medium high heat. Add onion, bell pepper and raisins; cover and cook 6 minutes or until vegetables are tender.

6. Return chicken and broth to skillet; add pine nuts, lemon juice, salt and pepper.

7. Cover and cook 2 minutes or until chicken is done.

8. Spoon chicken and sauce onto 4 plates.

9. Sprinkle with cheese and parsley.

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