Rating: 9 out of 10
Time: 25 min.
1/3 cup all-purpose flour
1 tsp dried oregano
1/4 tsp ground black pepper
1/4 tsp salt
4 boneless skinless chicken breast
2 tablespoons olive oil or vegetable oil
2 garlic cloves, roughly chopped
2 large roma tomatoes
25 kalamata olives, pitted and chopped
1/2 cup crumbed feta
1. Heat the oil in a large skillet over medium heat.
2. Spread the flour out on a large plate and scatter oregano, pepper and salt on top. Coat each side of the chicken breast in the flour and place in the heated oil, cook for 4-5 minutes until browned. Flip the chicken breasts over and cook for another 3-4 minutes.
3. Remove the chicken from the skillet and set aside on a platter. Mix tomatoes, kalamata olives, and garlic. Top the chicken with the tomato-olive mixture, followed by feta.