Grilled Chicken With Greek Flavors

• 4 chicken breasts, about 2 pounds (skinned & boned)
• 1 cup red wine vinaigrette
• 1 tablespoon fresh oregano (or 1 tsp dried)
• 12 teaspoon salt
• 1 lb cherry tomatoes
• 2 tablespoons red wine vinaigrette (from the marinade)
• 14 teaspoon salt
• 12 tablespoon fresh oregano (1 tsp dry)
• 1 12 ounces feta cheese, crumbles

1. Marinate breast meat with other marinade ingredients for at least one hour.
2. Remove chicken from marinade (reserve some); cook on a grill over medium-high heat (or grill in a pan), turning once until cooked through, about 10-12 minutes; keep warm.
3. While the chicken is cooking, half the tomatoes and toss with reserved vinaigrette and salt in a medium bowl.
4. Lower grill heat to medium; spread tomatoes in a foil pan (or use a sheet of foil with the edges turned up to make a home-made pan; pinch the corners to make it tighter); sear tomatoes cut sides down, about 2 minutes.
5. Return tomatoes to bowl, toss with oregano.
6. Slice chicken and transfer to serving platter; Spoon tomatoes alongside chicken; sprinkle feta cheese and more oregano (if desired) over tomatoes.

chicken breasts, red wine vinaigrette, fresh oregano, salt, tomatoes, red wine vinaigrette, salt, fresh oregano, feta cheese

Taken from www.food.com/recipe/grilled-chicken-with-greek-flavors-381266 (may not work)