Let's start our little tour of world cuisines in Greece. This recipe is lean and super flavorful. You can always change out the chicken with pork chops or, if you're feeling really ambitious, lamb!

Greek Chicken with Capers, Raisins, and Feta

4 (4oz) skinless, boneless chicken breast halves
2 Tbs flour
1 tsp dried oregano
2-3 Tbs Olive Oil (enough to lightly coat bottom of pan)
1 cup thinly sliced onion
1 1/2 cups fat-free, less-sodium chicken broth
1/3 cup golden raisins
2 Tbs lemon juice (you can use the stuff in the bottle if it's easier)
2 Tbs capers
1/4 cup crumbled Feta cheese
4 thin lemon slices (optional)

Place each chicken breast half between two sheets of plastic wrap; flatten to 1/4 inch thick with a meat mallet, rolling pin, or heavy pan. Combine flour and oregano in shallow dish; dredge chicken in flour mixture

Heat oil in a large non-stick skillet over medium-high heat. Add chicken, cook 4 minutes each side. Remove chicken to a plate. Add onion to pan (add more olive oil if needed) and saute 2 minutes. Stir in broth, raisins, and juice. Cook 3 minutes, scraping pan to loosen bits. Return chicken to the pan. Cover and reduce heat and simmer for 8 minutes or until chicken is done.

Curried Couscous

2 tsp butter
1 (14 or 14 1/2oz) can fat-free, less-sodium chicken broth
1/3 cup water
1/2 tsp curry powder
1/4 tsp allspice
1 (10oz) pkg couscous

Bring butter, broth, and 1/3 cup water to a boil in a medium saucepan. Gradually stir in spices and couscous. Remove from heat and let stand for 5 minutes. Fluff with a fork.

I like to plate the chicken over a bed of couscous (1 cup). Top with 1/3 cup sauce and 1 Tbs cheese. Garnish with lemon.
Calories: 210, Protein: 8.3g, Carbs: 36.4g, Chol: 5mg, Sodium: 344mg

Try this with a nice crisp white wine. My recommendation--Menage a Trois