2poundsbonelessskinless chicken breasts (4 medium sized breasts)
6ouncescrumbled feta cheese
2/3cupplain Greek yogurt
4ouncesbrick cream cheesesoftened
Place chicken breasts in a large ziploc bag or between two pieces of plastic wrap and lightly pound the thicker end until they are of even thickness. Place chicken in a separate gallon sized resealable bag.
In a small bowl, whisk together marinade ingredients until well combined. Pour over the chicken in the bag and massage to coat. Marinate in the refrigerator for 30 minutes to 2 hours.
Preheat the oven to 400 degrees F. Grease a 13x9-inch baking dish with nonstick cooking spray and set aside.
Remove chicken from the fridge and place chicken breasts in the prepared baking dish side by side. Discard any leftover marinade.
In a medium sized bowl, use a hand mixer to combine feta cheese, cream cheese and yogurt until well combined. It may not be perfectly smooth but it’s ok if it’s a little lumpy. Spread the cheese mixture evenly over the chicken.
Bake uncovered in the preheated oven for about 20 minutes or until chicken is cooked through and registers 165 degrees on a digital meat thermometer. (Depending on the thickness of the meat and true temp of your oven, actual cooking time may vary).
While the chicken is baking, chop and mix together the olives, cucumbers and tomatoes. Set aside.
Let rest for 5 minutes, then serve garnished with chopped olives, cucumber and tomatoes.
Leftovers should be stored in an airtight container in the fridge for up to 3-4 days and reheated in the microwave. They can be frozen for up to 3 months; thaw before reheating.