Recipe by Rachael Ray
- 4 boneless, skinless chicken breasts (6 to 8 oz. each), tenderloin removed
- Salt and pepper
- 1 tsp. dried oregano, lightly crushed
- 2 heads gem lettuce, chopped (about 3 to 4 cups loosely packed)
- 1 pt. cherry tomatoes, halved
- 1/3 English cucumber, chopped (about 1 1/2 cups)
- 1 cup (loosely packed) mixed fresh mint and flat-leaf parsley leaves, coarsely chopped
- 1 cup crumbled Greek feta
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 1/2 red onion, chopped
- 4 pepperoncini, chopped
- 1 lemon, juiced (about 1/4 cup)
- About 2 tbsp. EVOO
- 2 tbsp. olive oil
1. Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic wrap to 1/8 to 1/4 inch thick. Season the chicken with salt, pepper and the oregano.
2. In a medium bowl, mix the lettuce, tomatoes, cucumber, herbs, feta, Kalamata olives, onion and pepperoncini. Drizzle the Greek salad with the lemon juice and about 2 tbsp. EVOO; season.
3. In a large cast-iron or nonstick skillet, heat the olive oil, two turns of the pan, over medium-high.
4. Working in two batches, cook the chicken until browned and just cooked through, turning once, 4 to 6 minutes per batch.
5. Divide the chicken among plates and top with the Greek salad.
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