Sauteed Chicken with Tomatoes, Olives and Feta

By ezunich

Ingredients

• 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
• 1/2 cup plus 2 tbs olive oil
• 1/3 cup fresh lemon juice
• 8 tsp chopped fresh
• 2 garlic cloves, pressed
• 30 pitted Kalamata olives, cut lengthwise into slivers
• 6 grape tomatoes, stemmed, quartered lengthwise
• 1/2 cup crumbled feta cheese

Details

Servings 6

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 tsp oregano, and garlic in small bowl , blend. Season dressing to taste with salt and pepper. Chill 3 tbs 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 teaspoons oregano, and reserved dressing in medium bowl Heat remaining 2 tbs olive oil in heavy large skillet over medium-high heat. Add chicken and saute until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.