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Recipes

Sautéed Chicken with Tomatoes, Olives, and Feta

By Betty RosbottomPhotography by Mark Thomas

5.0

(2)

Image may contain Food Pizza and Plant

Recipe information

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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 sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.

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