Sprinkle chicken breasts with salt and pepper.

In a medium skillet that has a lid, add oil and heat over medium-high heat. Don’t let oil smoke.

Add chicken breasts, seasoned side down into pan with oil. Let chicken sear 2 minutes.

Pour 1/4 c. olive juice all over the chicken and add the olives (this helps to tenderize the meat and makes flipping the breasts easier).

Now, flip the chicken. Add additional water just to barely cover chicken to keep moist. Put the lid on the chicken and simmer until cooked through, about 15 minutes.

To serve, place each breast half on a plate with olives. Top with feta cheese and pine nuts. Garnish with oregano and serve.