I love the combination of tomatoes, feta, olives, and oregano! Note: I tried topping the chicken afterward with the tomato/olive/feta mixture rather than baking with it. However, the oven roasts the tomatoes and the feta gets a bit browned too, making it better. I hope you all enjoy this recipe!
Preheat oven to 400 degrees. Mix together 1 tbsp of the olive oil, tomatoes, olives, oregano and feta. Set aside.
Heat remaining olive oil in a pan on medium to medium-high heat until shimmering. Combine flour, garlic powder, salt and pepper in a shallow dish. Dredge chicken breasts in flour mixture.
Sear chicken breasts in oil, two at a time, until browned, about 3 minutes per side. On a foil-lined rimmed cookie sheet, set a cooking grate and spray it with Pam. Place chicken breasts on grate.
Put all chicken breasts together to help keep topping on while baking. Top with tomato/olive/feta mixture. Bake until no longer pink, about 20-25 minutes, depending on the thickness. If you pound them prior to cooking, cooking time will be less. Remove from oven, tent with foil, and let rest 5 minutes. Enjoy!