Chicken with Cherry Tomatoes, Olives & Feta

By KDCooks

Great served with sauteed zucchini side dish or Feta&Chick Pea Salad

Ingredients

• Marinade:
• Oregano
• Cumin
• Salt & Pepper
• Lemon Juice
• Greek Salad Dressing
• 1/2 1/2 1/2 cup flour
• 4 4 to 1/3-inch 1 chicken breast halves, trimmed, pounded to 1/3-inch thickness or 1 lb. thinly sliced chicken breast
• salt & pepper
• 4 4 4 tablespoons olive oil
• 2 2 2 garlic cloves, pressed
• 1 1 1 pint cherry or grape tomatoes, stemmed, halved
• 2 2 2 oz. crumbled feta cheese
• 1/4 1/4 1/4 cup pitted Kalamata olives, halved

Details

Servings 4

Preparation

Step 1

Season chicken with S, Oregano and Cumin, then lightly coat with Greek Salad Dressing. Marinate for half hour or longer.

Dredge seasoned chicken with in flour.

Heat 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.

Add 2 more tsp of oil (if needed) and add garlic to skillet, stir in tomatoes and olives, scraping up and browned bits (add water to loosen if necessary). Cook until tomatoes are softened. Stir in any accumlated chicken juices.

Off the heat, stir in the remaining olive oil, and pour the tomatoes over the chicken. Sprinkle with mint and feta.