For the chicken

1. Combine 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, garlic powder, salt and pepper in a small bowl.
2. Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick.
3. Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken.
4. Mix to ensure the chicken is well coated.
5. Cover and marinate in the refrigerator for at least an hour, or overnight.
6. Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).

For the Mediterranean Salsa

1. Combine the artichoke hearts, capers, sun dried tomatoes, olives, peppers, and parsley in a medium-sized bowl.
2. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar.
3. Pour over the salsa and toss to coat.
4. Season with salt and pepper as desired.

To Serve

1. Arrange the chicken on an oven-proof plate or platter.
2. Spoon the salsa over the top of the chicken.
3. Garnish with crumbled feta if using.
4. Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!