From Sweet Pea's Kitchen
Ingredients:
For the salsa:
~4 oz. crumbled feta cheese
~1 cup halved cherry tomatoes
~1/4 cup pitted Kalamata olives, chopped
~1/4 cup minced fresh parsley
~1/4 cup lemon juice
~1/4 cup olive oil
~1 tbs. freshly chopped oregano
For the chicken:
~6 boneless, skinless chicken breasts
~salt & pepper
~2 tbs. olive oil
~2 lemons, cut into wedges
1. Preheat oven to 450 degrees.
2. In a large bowl, combine salsa ingredients. Set aside.
3. Heat 2 tbs. olive oil in a large roasting pan over medium-high heat (I don't have a roasting pan that is stovetop safe, so I used a pot and transferred to my roasting pan when it was time for the oven).
3. Season chicken with salt and pepper. Sear chicken on both sides until golden brown; about 1-2 minutes per side. Remove from heat.
4. Squeeze lemons over chicken. Place squeezed lemons around the chicken in the roasting pan. Roast until internal temperature reaches 160 degrees, about 25-35 minutes. Chicken will form a delicious brown crust on the outside. Serve with salsa.
