Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Tomatoes and Feta 3.1 (86) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 4 A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper. Ingredients 2 tablespoons olive oil 1 small yellow onion, minced 3 cloves garlic, minced 5 plum tomatoes, coarsely chopped (3 cups) 4 boneless, skinless chicken breast halves (6 to 8 ounces each) Salt 4 ounces feta, crumbled (½ cup) Fresh dill, for serving Directions Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes. Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving. Bryan Gardner Rate it Print