Pan-Seared Chicken Breast with Feta and Mint

In a bowl, mix together flour, salt, and pepper. Set aside.

Prepare chicken breast by slicing each piece in half.

Pat chicken dry and coat in the flour mixture, shaking off excess. Set aside.

In a pan, pour about 3 tablespoons canola oil and heat until smoking. Cook chicken, skin side down, until the skin turns golden brown and looks crisp.

Flip chicken over and sear meat until slightly golden. Turn heat down to low and cook chicken thoroughly until well done, about 8 to 10 minutes, then remove from pan and set aside.

In the same pan, add olive oil and sauté garlic until fragrant. Add onions and cook until translucent. Add cherry tomatoes and olives. Season with salt and black pepper.

Pour in white wine and scrape off any browned bits from the bottom of the pan. Cook until tomatoes are slightly softened, with their skins starting to wrinkle or crack.

Turn off heat and pour extra virgin olive oil in the sauce. Top chicken with the sauce. Sprinkle crumbled feta cheese on top and garnish with chopped mint leaves.Substitution tips: Chicken for chops: You can substitute the chicken breast with lean pork chops if you wish. You can also substitute basil with mint. Instead of feta cheese, you can use kesong puti. Olive oil tip:  Use the best olive oil you can find. It will impart a different flavor to the sauce.