Feta Chicken and Vegetables

Ingredients

• 0.7 cup bell pepper strips red
• 0.3 teaspoon pepper black
• 0.5 teaspoon marjoram dried
• 0.3 cup less-sodium chicken broth fat-free
• 1 ounce feta cheese divided crumbled
• 1 tablespoon flour all-purpose
• 1 teaspoon olive oil 
• 0.5 cup onion red vertically sliced
• 0.1 teaspoon salt 
• 8 ounce skinned 
• 1 teaspoon citrus champagne vinegar 

Equipment

• bowl
• frying pan

Directions

1. Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture.
2. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken, and cook 4 minutes on each side or until browned.
4. Remove chicken from pan; keep warm.
5. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half.
6. Garnish with oregano sprigs, if desired.