Greek Chicken with Lemon and Feta

1 lemon juice and zested
1/4 cup The Shoreline Vine Gremolata Infused Olive Oil
2 Tbsp The Shoreline Vine Sicilian Lemon White Balsamic
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
1 pound thinly sliced chicken breast
1/4 cup feta cheese
1/4 cup freshly chopped parsley
Additional lemon juiced squeezed


In a large mixing bowl combine lemon juice, zest, oil, balsamic, garlic, oregano,
paprika, salt and pepper. Whisk together until completely emulsified.
Set aside a little marinade for later. Add the chicken to the marinade
and toss to coat. Cover and place in fridge for 30-45 minutes.
Heat a nonstick skillet over medium-high heat and drizzle in olive oil.
Add chicken and sear until golden brown on each side approximately 3
minutes a side or until white in the middle and juice runs clear.
Transfer to a serving plate and pour over the top with remaining
marinade. Top with feta cheese and parsley. Squeeze additional lemon
juice over before serving.