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Salt and pepper both sides of the cut chicken breast cutlets.
Heat 3-4 tablespoons olive oil over medium heat in a large skillet.
Cook chicken for 3-5 minutes per side until chicken is no longer pink inside when you cut it open.
Set chicken aside.
Add 1 - 2 more tablespoons olive oil to skillet.
Add asparagus, radishes, and 1/4 teaspoon salt to skillet and cook for 3 - 4 minutes.
Squeeze in the juice of 1/2 of a lemon.
Ass 1 tablespoon capers.
Cook for a few more minutes and then turn off heat.
Immediately add cherry tomatoes to the mix after heat is off and continue to toss the vegetables together for a minute or so.
Add cooked chicken back in and add mozzarella cheese. Toss to coat.
Place on dish to serve and add crumbled feta cheese on top.
Serve and enjoy!
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