Sauteed Chicken With Tomatoes, Olives, and Feta

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves
• 1⁄2 cup olive oil
• 2  tablespoons olive oil
• 1⁄2 cup lemon juice
• 8  teaspoons  chopped fresh oregano, divided
• 2  garlic cloves, pressed
• 30  pitted kalamata olives, cut lengthwise into slivers
• 16  grape tomatoes, temmed, quartered lengthwise
• 1⁄2 cup  crumbled feta cheese

Directions

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.