Ingredients
- 6 skinless boneless chicken breast halves
- 1/2 cup plus 2 Tbsp. olive oil
- 1/2 cup fresh lemon juice
- 8 tsp. chopped fresh oregano, divided
- 2 garlic cloves, pressed
- 30 pitted Kalamata olives, cut lengthwise into slivers
- 16 grape tomatoes, stemmed, quartered lengthwise
- 1/2 cup crumbled feta cheese
Preparation
Step 1
Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to 1/3 inch thickness. 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 to blend. Season dressing to taste with salt and pepper. Chill 3 Tbsp. dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 1 hour and up to 6 hours, turning occasionally. Toss olives, tomatoes, feta, remaining 2 tsp. oregano, and reserved dressing in medium bowl. Heat remaining 2 Tbsp. olive oil in heavy large skillet over medium high heat. Working in batches, 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 over chicken. Makes 6 servings.