Sauteed Chicken With Tomatoes, Olives, And Feta

Sauteed Chicken With Tomatoes, Olives, And Feta
Sauteed Chicken With Tomatoes, Olives, And Feta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    skinless boneless chicken breast halves trimmed, and pounded to 1/3" thickness

  • 1/2

    cup olive oil plus

  • 2

    tablespoons olive oil

  • 1/3

    cup fresh lemon juice

  • 8

    teaspoons chopped fresh oregano

  • 2

    garlic cloves pressed

  • 30

    pitted Kalamata olives slivered lengthwise

  • 16

    grape tomatoes stemmed, and quartered lengthwise

  • 1/2

    cup crumbled feta cheese

Directions

Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally. Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken. This recipe yields 6 servings.

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