Sauteed Chicken With Tomatoes, Olives, and Feta

1. 1

   Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to 1/3-inch thickness.

2. 2

   Score top of chicken breasts with sharp knife; place in large glass baking dish.

3. 3

   Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend.

4. 4

   Season dressing to taste with salt and pepper.

5. 5

   Chill 3 tablespoons dressing for tomatoes.

6. 6

   Pour remaining dressing over chicken; turn chicken to coat.

7. 7

   Cover; refrigerate at least 1 hour and up to 6 hours, turning occasionally.

8. 8

   Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl.

9. 9

   Heat remaining 2 tablespoons olive oil in heavy large skillet over medium high heat.

10. 10

    Working in batches, add chicken and saute until cooked through, about 3 minutes per side.

11. 11

    Transfer to platter; season to taste with salt and pepper.

12. 12

    Spoon tomato mixture over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.