On a cutting board, lay chicken breasts and cover with plastic wrap.
Tenderize chicken until chicken is less than an inch thick.
Drizzle half the olive oil on either a plate or tuber-ware dish (square and flat dish)
Lay chicken on top and flip to coat in olive oil.
Drizzle the rest of the olive oil on top. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
Let a grill pan warm for at least 3-5 minutes on medium-high heat.
Meanwhile, sprinkle Greek Seasoning on chicken (1 ½ teaspoon per chicken breast) and pat down to help the seasoning stick
Add chicken to pan and let cook, undisturbed for 8 minutes on medium-high.
Flip and then cook for another 5-6 minutes, lowering fire slightly to medium heat.
Remove from heat and let rest on cutting board for 5 minutes
Slice and eat!