Divide chicken breasts into two ziplock bags.
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.
Split marinade into two bags.
Pound your chicken breasts to 1/3 inch thickness.
Coat chicken breasts in marinade and chill in refrigerator for 3-6 hours.
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.
Sauté chicken breasts with marinade until cooked through, about 3 minutes per side.
Transfer to cutting board and slice at an angle.
Spoon Greek tapanade onto chicken. Serve with a simple green salad and crunchy olive bread!