Categories: Chicken
Ingredients
- 6 skinless boneless chicken breast halves
- 1/2 cup plus 2 Tbsp olive oil
- 1/3 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
Directions
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Using meat mallet, pound chicken to 1/3" thickness. Score top of chicken breasts with sharp knife; place in large glass baking dish.
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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.
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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.