Trim any visible fat or undesirable parts from each chicken breast, then score the top with small diagonal cuts that criss-cross, being careful not to cut too far into the chicken so you can still turn them when you cook.

Mix together the olive oil, lemon juice, oregano, and minced garlic.

Remove ¼ cup of that mixture and set aside for the topping later.

Put scored chicken pieces into a glass baking dish or a Ziploc bag and marinate in the refrigerator at least one hour or as long as all day.

When you’re ready to cook, take the chicken out of the fridge and let it come to room temperature while you cut up the olives and tomatoes.

Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.

Heat about 1 tsp. additional olive oil in a large heavy frying pan over medium-high heat. (I used a 12-inch cast-iron skillet (affiliate link) which is great for stovetop browning of meat.)

Remove chicken from the marinade and arrange in frying pan so they aren’t crowded, scored side down.

Cook 3-4 minutes on the top side, or until nicely brown, then turn and cook another 3-4 minutes on the second side. Chicken should feel firm (but not hard) to the touch when it’s done.

Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn’t use too much salt.)

Arrange chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.