Preheat the oven to 375 degrees F.

Place the chicken on a cutting board and cover with a sheet of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform thickness, about ½ inch thick. Discard the plastic wrap and season both sides of the chicken breast with the salt and pepper.

Place the cassava flour in a shallow bowl. Individually dredge the chicken in the cassava flour to evenly coat, shaking off any excess.

Heat the olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. When the oil is shimmering, sear the chicken on both sides until golden brown, about 3 minutes per side (they don’t have to be cooked through). You will likely need to do this in 2 batches to not overcrowd the pan. Transfer the cooked chicken to a plate and set aside.

Reduce the heat to medium-low and add the garlic and tomatoes and cook, stirring, until the tomatoes are slightly blistered, about 2 minutes. Pour in the broth and the lemon juice and stir, scraping up the browned bits in the bottom of the skillet.

Nestle the chicken back into the skillet. Crumble the feta into large pieces all over the tops of the chicken and tomatoes. Transfer to the oven and cook, uncovered, until the cheese is golden brown, the chicken is cooked through and the sauce has thickened and is bubbling, about 10 minutes.

Remove from the oven and let cool for 5 minutes. Top with the fresh dill, serve and enjoy!