Garbanzo Ragout

2 T. olive oil
1 medium onion, chopped
3 garlic cloves, thinly
2 cups low salt chicken broth (2 c. water with 2 t. chicken bouillon)
1 15 ounce can garbanzo beans, rinse, drained
2 tomatoes, seeded, chopped (about 1 1/2 cups)
2 T. Creole mustard
2 2" x 3" pieces beef jerky
2 fresh thyme sprigs

Gemolata

3 T. minced fresh parsley
1 1/2 T. minced fresh rosemary
1 T. grated orange peel
2 t. grated lemon peel
pinch of salt
pinch of ground black pepper

Chicken

4 ounces feta cheese (1 scant cup)
1/2 c. fresh breadcrumbs made from French bread with the crust removed
1/4 c. olive oil
2 T. fresh lemon juice
1 T. canola oil
4 skinless boneless chicken breast halves, 6 - 8 ounces each

For Ragout:

1. Heat oil in a heavy medium saucepan over medium high heat
2. Add onion and garlic and sauté until beginning to brown, about 8 minutes
3. Add 2 cups broth and remaining ingredients
4. Bring to boil, reduce heat to medium and simmer until thickened and flavors develop, about 25 minutes. If too dry, add more broth tablespoon by tablespoon
5. Remove jerky

1. Heat oven to 425° F.
2. Using on/off turns, blend feta, breadcrumbs, olive oil and lemon juice in processor until smooth. (Can be made 4 hours ahead. Store covered in the refrigerator)
3. Heat canola oil in a heavy ovenproof skillet over medium high heat
4. Sprinkle chicken with salt and pepper
5. Add chicken to fry pan and cook until golden brown, about 2 minutes per side. Remove from heat
6. Divide feta mixture among chicken breasts, spreading to cover the top of the chicken
7. Transfer to oven and roast until chicken in cooked through, about 10 minutes