Instructions
- Mix the cup of red wine vinaigrette, chopped oregano and ½ teaspoon salt to make a marinade for the chicken. Marinate the chicken for 1 to 2 hours. Heat the grill to high heat and grill the chicken only turning once until cooked through (about 12 minutes). Place aside on grill to keep warm
- While chicken is on grill, put the 2 Tablespoons of red wine vinaigrette and salt in a bowl and mix. Cut the tomatoes in half and mix in bowl. Once thoroughly coated, grill the tomatoes cut side down on the grill at medium heat (after chicken is done). You only want them soft, so grill for about 2 to 3 minutes. Once tomatoes are done, mix them in the bowl with the fresh oregano.
- Slice chicken breasts and place on platter. Add tomato and oregano mixture. Sprinkle feta cheese on top.
- Serves 6 to 8.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving