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Bon Appétit

Sauteed Chicken with Tomatoes, Olives, and Feta

By Betty Rosbottom

4.3

(69)

Image may contain Plant Food and Vegetable
Sauteed Chicken with Tomatoes, Olives, and FetaMark Thomas

Begin the meal with toasted baguette rounds topped with sautéed wild mushrooms. Marinate the chicken three to six hours before cooking. what to drink: A crisp, fresh white wine, such as a California Sauvignon Blanc.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsChicken BreastChickenPoultryOreganoHerbs & SpicesGarlicRoot VegetableVegetableOliveGrape TomatoTomatoFetaCheeseDairyMainDinnerGluten FreeNut FreeKetoEasyWeeknight MealsSauteBon Appétit
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