Sautéed Mediterranean Chicken with Tomatoes, Olives and Feta

Epicurious is my go-to App when I’m short on time or ideas and I can always taylor my search for specific things: main ingredient, meal/course, cuisine, dietary consideration, dish type and season/occasion. Tonight I found a healthy Mediterranean meal that turned out great.


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
4 Roma tomatoes, seeded and cut into eighths
1/2 cup crumbled feta cheese


Score top of chicken breasts with sharp knife; place in large glass dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season mixture to taste with salt and pepper.

Set 3 tablespoons of mixture aside for tomatoes, olives and feta.

Pour remaining mixture over chicken; turn to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.

Toss tomatoes, olives and 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.

This is a fresh, yummy dish for Summer time!




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