1Heat 1 Tbsp. oil in a large nonstick skillet on medium high heat. Add chicken; cook 5 minutes on each side or until chicken is browned on both sides. Transfer to plate; cover to keep warm.
2Add remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 minutes on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute.
3Add broth, wine and dressing; stir to scrape browned bits from bottom of skillet. Return chicken to skillet. Bring to boil; cover. Simmer on medium low heat 20 minutes, stirring occasionally, until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
4Bring liquid in skillet to boil on medium-high heat; cook 5 to 7 minutes or until reduced to about 3/4 cup. Stir in peas, cook 1 minute or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.
5NOTE: May omit wine. Increase broth to 1-1/4 cups.