Instructions

• Preheat the oven to 375°F (190°C).
• Trim the 4 very large boneless, skinless chicken breasts, removing any fat or undesirable bits.
• Rub 2 tsp Greek Seasoning over both sides of the chicken breasts.
• Heat 2 tsp olive oil in a frying pan over medium-high heat. When the oil is hot, add the chicken breasts and sear about 2 minutes on the first side, until they just begin to brown.
• Turn the chicken and sear the other side for about 2 minutes. Do not cook through—these sears are only to develop color.
• Transfer the seared chicken to a cutting board and let rest 1–2 minutes, until cool enough to handle.
• Cut each chicken breast lengthwise into 3–4 strips.
• Spray an 8"x13" or 9"x12" casserole dish with non-stick spray. Arrange the chicken strips crosswise in the dish in a single layer or slightly overlapping.
• Evenly scatter 1/2 cup cherry tomato halves, 1/2 cup chopped or sliced Kalamata olives, and 1/2 cup sliced Greek peperoncini over the chicken. Sprinkle 3/4 cup crumbled Feta Cheese on top. Season with fresh-ground black pepper to taste.
• Bake in the preheated oven for 25 minutes, or until the chicken is hot throughout and the cheese is starting to melt. (The internal temperature of the chicken should reach 165°F / 75°C.) Remove from oven and serve hot.