Preheat oven to 375° F. Pound the chicken breasts out into an even thickness then season them with the dried oregano, salt and pepper. Heat a large oven safe skillet over medium-high heat and add the olive oil to it.

When the pan is hot swirl to coat the bottom with the oil. Add in the chicken and sear it for about 2 minutes and then flip it over and sear another 2 minutes. It won't be cooked though at this point. Remove it from the skillet and onto a plate.

If needed add a little more olive oil to the skillet and then toss in the shallots. Season with salt and pepper and sauté for a minute. Add in the garlic and tomatoes and sauté another minute.

Pour the wine into the skillet and scrape up any brown bits from the bottom of the pan. Nestle the chicken breasts back into the pan and add in the crumbled feta.

Bake the chicken for 10-15 minutes or until it reaches an internal temperature of 165° F. Remove the skillet from the oven and garnish with chopped parsley.