Sauteed Chicken with Tomatoes, Olives, and Feta

Ingredients

• Olive oil
• Salt
• Garlic
• Lemon juice
• Pepper
• Lemon
• Chicken breasts
• Juice
• Oregano
• Chicken breast
• Tomatoes
• Chicken

Directions

1. Using a sharp knife, make shallow cuts across the top of the chicken breasts, then set them in a large glass baking dish. In a small bowl, whisk together 1/2 cup oil, lemon juice, 6 teaspoons oregano and garlic until combined. Add salt and pepper to the dressing as needed.
2. Set aside 3 tablespoons dressing in the refrigerator for the tomatoes. Pour the rest of the dressing over the chicken, then flip the pieces so they’re coated all over. Cover the dish and refrigerate for at least 3 hours and up to 6 hours, turning the chicken now and then.
3. In a medium bowl, combine the olives, tomatoes, feta, remaining 2 teaspoons oregano and the reserved dressing.
4. Warm the remaining 2 tablespoons olive oil in a heavy large skillet over medium-high heat. Add the chicken and cook until done, about 3 minutes on each side. Move the chicken to a platter, then season with salt and pepper to taste. Spoon the tomato mixture over the top.