Chicken in Tomato Sauce with Kalamata Olives and Feta

• 2 tbsp + 1 tsp olive oil (divided) 
• 4 chicken breasts, trimmed of any fat, cut into two pieces 
• Sea salt and fresh cracked pepper, to taste 
• Oregano, to taste 
• 3-4 cloves of garlic, chopped 
• 2 tsp fennel seeds 
• 1 28 oz can of whole or diced tomatoes 
• 1/2 cup of chicken broth 
• 1/3 cup of ouzo (I didn't use) 
• 12 kalamata olives 
• Feta cheese, garnish 
• 1 tbsp fresh parsley, garnish 

Heat a tsp of olive oil in a saucepan over medium heat. Once hot, add garlic and fennel seeds. Stir constantly for 60 seconds then add the tomatoes, broth, (ouzo if using), sea salt, pepper, and oregano, to taste. 

Crush tomatoes with a spoon, bring mixture to a boil then lower heat and simmer until chicken is done browning. If you want a smoother sauce, blend the mixture with your immersion blender. 

Trim the chicken breasts of any fat and cut them into two pieces. Season each piece with sea salt, pepper, and oregano, to taste. 

Heat 2 tablespoons of olive in a large Dutch oven over medium-high heat. Once hot, add seasoned chicken to the skillet and brown for 4 minutes then flip. Brown for an additional 2-3 minutes; add the tomato sauce to the chicken, lower heat to medium-low, and simmer for 10 minutes. 

Remove the chicken to a serving dish and keep warm with a tin foil tent. 

Add the olives to the sauce and boil over high heat, stirring frequently, until it thickens - about 5 minutes. Taste and re-season with salt, pepper, and oregano if needed. 

Pour sauce over chicken, top with feta cheese, and chopped parsley. Enjoy.