Instructions: Sprinkle chicken with salt and pepper. Remember: Feta is salty, so adjust accordingly. Heat oil in large deep skillet, preferably non-stick, over medium-high heat. Add chicken in single layer and cook until nicely browned, about 4 minutes per side. Transfer to plate.

Add onion to drippings in skillet. Cook over medium heat about 3 minutes, until onions soften. Add garlic and cook 1 more minute. Add tomatoes with juices, olives, wine and oregano. Return chicken to pan. Bring to boil on high heat. Reduce heat to medium-low. Cover and simmer until chicken is tender, about 25 minutes. Remove lid during last 5 minutes of cooking.

Place chicken on serving platter. Top with sauce and sprinkle with feta and chopped parsley.

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