Mediterranean Chicken

Mediterranean Chicken

My favorite restaurant on the planet is the Snake River Grill in Jackson Hole, Wyoming. One evening they had “Brick Chicken” as a special on the menu, and I fell in love. Could there be any better combination than olives, tomatoes, feta cheese, fresh oregano, fresh mint and basil, lemon and olive oil? I immediately came home and created my own version. It is now one of the top requests for dinner at our house.

4.67 from 18 votes

Mediterranean Chicken

Course Main Course
Cuisine Mediterranean


  • 8 skinless boneless chicken breasts
  • 1 cup good olive oil
  • 2 lemons
  • 1/2 cup chopped fresh oregano
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh mint
  • 2 pressed garlic cloves
  • 1 cup pitted green and Kalamata olives, chopped
  • 1 bushel grape tomatoes, chopped I use heriloom when I can get them for mix of colors
  • 1/2 cup crumbled feta cheese
  • 2 tbsp capers optional


  1. Divide chicken breasts into two ziplock bags.

  2. In a separate bowl, whisk together the marinade of 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. Split marinade into two bags.

  4. Pound your chicken breasts to 1/3 inch thickness.

  5. Coat chicken breasts in marinade and chill in refrigerator for 3-6 hours.

  6. In a separate bowl, create your "knock your socks off" tapenade for chicken. Combine tomatoes, olives, oregano, basil, mint, juice from one lemon, 1/2 cup olive oil, feta cheese and season with salt and pepper.

  7. Sauté chicken breasts with marinade until cooked through, about 3 minutes per side.

  8. Transfer to cutting board and slice at an angle.

  9. Spoon Greek tapanade onto chicken. Serve with a simple green salad and crunchy olive bread!

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