INGREDIENTS
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2 tablespoons extra-virgin olive oil plus more for brushing
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4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
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Kosher salt and freshly ground black pepper
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4 ounces feta, crumbled
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2 tablespoons minced fresh oregano
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4 garlic cloves, minced
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1/2 teaspoon finely grated lemon zest
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1/2 cup dry white wine
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1/2 cup low-salt chicken broth
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2 tablespoons fresh lemon juice
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Lemon wedges