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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!