12 ounces greek feta vinaigrette
6 skinless chicken breasts, pounded about 6 ounces each.
1 cup cliced Kalamata olives
3 scallions, finely sliced
Slice breasts in half and pound flat
Marinate the pounded chicken breasts in a zip lock bag with half the vinaigrette and refrigerate for at least 2 hours.
Slice the Kalamata olives and scallions and set aside.
Grill the chicken over a hot grill and when ready combine the the remainder of the dressing, pour over the chicken , and serve.
