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The following recipe comes from La Bella Cook, a wonderful food blog full of wonderful Italian inspired recipes.
For the marinade:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon greek oregano
1 clove of garlic, minced
Mix all ingredients and place in a large plastic ziplock bag with the chicken. Massage the marinade all over the chicken and set aside to marinate for at least 30 minutes.
1 cup grape tomatoes, cut in half
1/2 cup pitted Kalamata olives
1/2 ounces feta cheese, crumbled
1/4-1/2 cup fresh mint leaves, depending on taste
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
4 thin-cut chicken cutlets
In a bowl, mix tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
Heat a grill pan over high; brush lightly with oil. Cook, working in batches as necessary, until chicken is cooked through, 2 to 3 minutes per side (depending on thickness).
Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.