INGREDIENTS

2 tablespoons extra-virgin olive oil plus more for brushing

4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch

thickness

Kosher salt and freshly ground black pepper

4 ounces feta, crumbled

2 tablespoons minced fresh oregano

4 garlic cloves, minced

1/2 teaspoon finely grated lemon zest

1/2 cup dry white wine

1/2 cup low-salt chicken broth

2 tablespoons fresh lemon juice

Lemon wedges