Greek inspired, this chicken dish is as easy as it is tasty. Serve with steamed white rice and a green salad.

½ teaspoon kosher salt
¼- ½ teaspoon black pepper
1 teaspoon dried Greek oregano
2 garlic cloves, minced
1 tablespoon olive oil
1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 tomato, cut in small dice
¼ cup chicken stock
½ cup crumbled feta cheese
2 tablespoons chopped fresh dill or basil leaves
1 lemon, quartered

Place the salt, pepper, oregano, garlic and olive oil in a bowl or food processor and mash into a paste. Coat the chicken with the paste and set aside.

Place a large skillet over medium high heat and when it is hot, add the chicken breasts, one at a time, allowing the pan to reheat for about 30 seconds between additions, and cook until well browned and cooked throughout, about 5 minutes on each side. Transfer to a platter.

Add the tomato to the pan and cook until it loses its raw- ness, about 3 minutes. Add the chicken stock, scraping the bottom of the skillet with a spoon, and bring to a low boil. Return the chicken to the skillet and cook for 1- 2 minutes, all the while spooning the sauce over the chicken. Transfer to the platter and serve immediately, garnished with the feta cheese, dill and lemon quarters.