Greek Salsa Chicken

Can I just say "Wowza!"  This was amazing and I am definitely going to be adding it to the standard rotation.  Seriously cannot express how wonderful this was.

Greek Salsa Chicken

Ingredients: 

                         for salsa

• 4 ounces crumbled feta cheese
• 1 cup halved grape or cherry tomatoes
• 1/4 cup pitted kalamata olives
• 1/4 cup minced fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon freshly chopped oregano

                     for chicken

• 6 boneless, skinless chicken breast halves (7 ounces each)
• pepper to taste
• kosher salt to taste
• 2 tablespoons olive oil
• 2 lemons, cut into wedges

Directions:

1. Preheat oven to 450°.
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
3. Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.

My Changes:

• I only used 2 pieces of chicken...big mistake b/c both me & the husband immediately wanted more (we used the excess salsa as a snack with Roasted Garlic Triscuits, delish).
•  I used dried oregano & Italian seasoning rather than fresh parsley & oregano.