Sauteed Chicken with Tomatoes, Olives, and Feta

Ingredients

• 0.5 cup feta cheese crumbled
• 2  garlic cloves pressed
• 16  grape tomatoes stemmed quartered
• 30  kalamata olives pitted cut lengthwise into slivers
• 0.3 cup juice of lemon fresh
• 0.5 cup olive oil 
• 8 teaspoons oregano fresh chopped
• 6  chicken breast halves boneless skinless trimmed

Equipment

• bowl
• frying pan
• knife
• whisk
• glass baking pan

Directions

1. Score top of chicken breasts with sharp knife; place in large glass baking dish.
2. 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.
3. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
4. Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl.
5. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat.
6. Add chicken and sauté until cooked through, about 3 minutes per side.
7. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.