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Categories:Viewed: 104 - Published at: 6 years ago
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
Method
- 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 saute until cooked through, about 3 minutes per side.
- Transfer to platter; season to taste with salt and pepper.
- Spoon tomato mixture onto chicken.
