Sauteed Chicken With Tomatoes, Olives, and Feta

Total Time
Prep 30 mins
Cook 15 mins

I got this recipe from Fast, Easy, Fresh by Barbara Fairchild. I'm posting here for safekeeping.


  1. Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to 1/3-inch thickness. 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.
  3. Chill 3 tablespoons dressing for tomatoes.
  4. Pour remaining dressing over chicken; turn chicken to coat.
  5. Cover; refrigerate at least 1 hour and up to 6 hours, turning occasionally.
  6. 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.
  7. Working in batches, add chicken and saute until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture over chicken.