Sauteed Chicken with Tomatoes, Olives, and Feta

 

 Every once in awhile a recipe comes along that it so easy and so incredibly delicious that you simultaneously want to tell everyone you know about it AND keep it all to yourself. This is such a recipe. Perfect exactly as written (although it's also ok if you accidentally use 8 tablespoons instead of 8 teaspoons of oregano). Thank you, Epicurious.

Sauteed Chicken with Tomatoes, Olives, and Feta
from Epicurious

• 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

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.

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.