There is this little food shop in town called A to Z international foods, I buy pita bread for the restaurant there, so I go there fairly often. They have the most wonderful assortment of middle eastern and Spanish food...down to the Abuelita chocolate bars I used to love when I was very young, (as opposed to now of course, when I just feel very young while eating them!).
Anyhow, they sell about 5 different types of feta and after sampling them all, I have decided I French Feta is my favorite. I've had French feta before, but I had never tasted it next to the others- it's mild and not as crumbly as the Greek, which means it will hold it's shape a little better when warm. In this dish, the feta is added while the chicken is still warm and the French Feta held it's shape well.
I served the chicken set over Israeli cous cous cooked in chicken stock and it made for a very nice combination. The last time I had prepared this recipe, the chicken turned out a little tough- which I was completely perplexed about- but I found out that if you marinate the chicken too long, (which I had done- almost 2 days in the fridge), the exact opposite of what you hope for (tender juicy chicken) happens- it gets tough. So, a few hours in the marinade is just enough.
4. Add the onion and tomatoes to the pan you cooked the chicken in, reduce heat to medium, and cook stirring frequently until the onions are translucent and the tomatoes soften a bit. Add the garlic and saute for 1 minute, stirring constantly. Add the reserved marinade, this will de-glace the pan. Bring the sauce to a boil, then simmer for 2-3 minutes, until the liquid has reduced by half. Season with salt and pepper.
5. Return the chicken to the skillet with the sauce, add olives and basil and simmer for 6-8 minutes, until the chicken is cooked through. Transfer chicken to a platter and spoon sauce on each breast. Add feta cheese, additional fresh basil and oregano and serve.