Fill a large bowl with 4 cups of lukewarm water (not hot) and stir in 1/4 cup salt. Add the chicken breasts and let them sit in the mixture for at least 15 minutes on the counter. Remove the meat from the salt water and rinse with cold water. Pat them dry with some paper towels and transfer to your baking dish.
Chicken:
Preheat oven to 450° F. In a small bowl, whisk together the seasonings in the Chicken Ingredients section.
Once your chicken is patted dry, brush the breasts, front and back with the oil. Season the chicken with the mixture, front and back. Bake for 15-20 minutes (time depends on the thickness of your chicken). Internal temperature should read 165 F. Once done, allow it to rest covered for 5 minutes prior to slicing.
Baked Feta:
Add all of the ingredients to a medium baking dish. Coat the tomatoes with the oil as best you can. Bake for 18-20 minutes. Feta needs to be softened and scoopable.
MAKE SURE YOU POUR THE JUICES FROM THE BAKED FETA + TOMATOES DISH ONTO YOUR SLICED CHICKEN!