Chicken with Tomatoes, Olives and Feta

By stacymd23

Ingredients

• 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
• 1/2 cup plus 2 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 8 teaspoons chopped fresh oregano
• 2 garlic cloves, pressed
• 30 pitted Kalamata olives, cut lengthwise into slivers
• 16 grape tomatoes, stemmed, quartered lengthwise
• 1/2 cup crumbled feta cheese
• Read More http://www.epicurious.com/recipes/food/views/Sauteed-Chicken-with-Tomatoes-Olives-and-Feta-108456#ixzz1D077nztb

Preparation

Step 1

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.