In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture.
In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm.
Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes.
Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.