Instructions: Heat the oil in a Dutch oven or large skillet. Saute onion and garlic for about 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and cook for 10 minutes.

Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper.

Simmer, covered, for 10 minutes. Top with Feta and place, uncovered, in the oven for 15 minutes. (If using skillet, transfer to an ovenproof casserole.)

Yield: 4
servings.

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