Watts Tea Shop Mediterranean Chicken

6 cloves garlic, minced
1/2 cup freshly chopped parsley
1/2 cup fresh bread crumbs
4 tablespoons plus 5 teaspoons olive oil (divided)
Salt and pepper to taste
4 skinless boneless chicken breast halves (6 ounces each)
1 shallot, minced
1 can (8 ounces) tomato sauce
1/2 cup pitted Kalamata olives, pureed
2 teaspoons capers
1/4 cup pesto
4 ounces crumbled feta cheese
4 springs of rosemary for garnish

In bowl, combine garlic, parsley, bread crumbs, 4 tablespoons olive oil, salt and pepper. Coat each chicken breast half with the breading mixture.

Preheat oven to 350 degrees.

In a 12-inch non-stick, oven-proof skillet, heat 4 teaspoons of the remaining olive oil over medium heat. Saute chicken until golden, about 1 minute on each side. Use a wide, thin metal spatula to turn chicken so that the breading stays intact. Transfer pan to preheated oven and cook 10 minutes or until chicken is no longer pink.

While chicken cooks, make sauce by heating remaining teaspoon of oil in a small saute pan over low heat. Add shallot and saute until soft. Add tomato sauce and bring to a simmer. Stir in olive puree. Add capers and then pesto and heat through.

When chicken is done, divide sauce over individual servings. Top each serving with a fourth of the feta cheese and garnish each with a sprig of fresh rosemary.

Makes 4 servings.

Source: Watts Tea Shop, 761 N. Jefferson St., Milwaukee