Greek Isle Chicken

Ingredients

• 1  garlic clove minced
• 1 pint grape tomatoes 
• 1  optional: lemon halved
• 1 tablespoon olive oil divided
• 6 ounce olive green pitted drained
• 4 servings oregano fresh
• 1 teaspoon oregano fresh chopped
• 4 teaspoons penzey's southwest seasoning salt-free (such as Cavender's)
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 40
2. . Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice.
3. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.
4. Sprinkle both sides of chicken evenly with Greek seasoning.
5. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
6. Add chicken, and cook 2 to 3 minutes on each side or until golden brown.
7. Remove chicken from pan; keep warm.
8. Add reserved lemon juice to pan, scraping pan to loosen browned bits.
9. Add tomato mixture to pan, stirring gently.
10. Place chicken on top of tomato mixture, and place pan in oven.
11. Bake at 400 for 20 to 22 minutes or until chicken is done.
12. Garnish with oregano sprigs, if desired.