Easy Vrisi36 Balsamic Chicken

2 boneless, skinless chicken breasts
1– pint of grape tomatoes halved
1/2 cup Kalamata olives halved
Lemon juice from one lemon
2 Tbsp Vrisi36 Oregano infused Extra Virgin Olive Oil
crushed garlic to taste
Basil to taste, chopped fine
3 Tbsp Vrisi36 balsamic vinegar
1/2 cup crumbled feta cheese
Salt and pepper

1. Marinate the Chicken  with a little  Oregano Olive Oil, salt, pepper and lemon juice  on both sides.  (or use a zip lock bag, add ingredients and shake.)
2. Heat a large nonstick skillet over medium-high heat. Coat the pan with Olive Oil, and place the chicken breasts in the pan. Cook, 5-7 minutes per side, until nicely browned and cooked through. Transfer the chicken breasts to a plate, cover, and set aside.
3. As the chicken cooks, combine the tomatoes, olives, and Balsamic Vinegar, Garlic, Basil and Oregano infused EVOO.
4. Once the chicken is removed from the pan, add the tomato mixture to the pan. Cook, stirring occasionally, until the tomatoes are soften and the skins start to pop a bit, 2-3 minutes.
5. Add Greek Feta on top and serve with Orzo or rice.