Place chicken in a 12 x 8 oven-proof dish in a single layer.
1 1/2 pounds chicken breasts
Sprinkle half of the salt, pepper, oregano and thyme. Flip and season the other side.
1 teaspoon salt, ½ teaspoon black pepper, 1 Tablespoon oregano, 1 Tablespoon thyme
In a blender, mix feta cheese, yogurt, lemon juice, garlic and 2 tbsp olive oil. Pulse until smooth.
8 ounces crumbled feta, 1/2 cup full fat yogurt or sour cream, juice of 1 lemon, 2 cloves garlic, 1/4 cup olive oil
Pour whipped feta mixture onto the chicken.
Cover with tomatoes, green olives, kalamata, shallots, remaining olive oil, salt, and pepper.
8 ounces baby cherry tomatoes, 1/2 cup chopped and pitted manzanilla green olives, 1/2 cup chopped and pitted kalamata olives, 1 small chopped shallot
Bake uncovered at 375 degrees Fahrenheit for 35-40 minutes or until chicken is cooked through. *Note if the chicken is thick, it will need to be cooked longer, we recommend pounding it thinner.
Garnish with fresh Italian parsley and/or cilantro!
Enjoy!