In a medium bowl, mix together the honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper. Whisk until well blended.
Sample the marinade and adjust the seasoning if necessary.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring it's well coated. Seal or cover.
Refrigerate the chicken for at least 30 minutes, preferably 2 to 4 hours.
Preparing the Feta
In a small bowl, mix the crumbled feta cheese with a drizzle of olive oil, a pinch of salt, and black pepper. Stir gently and set aside.
Cooking
Preheat your oven to 400°F (200°C).
Remove the chicken from the marinade, letting the excess drip off. Discard the marinade. Arrange the chicken in a baking dish and top each piece with the feta mixture.
Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the feta is golden and bubbly.
For extra color, broil for the last 2-3 minutes.
Let the chicken rest for about 5 minutes after removing it from the oven.
Serve on a platter garnished with parsley and lemon wedges.
Notes
Use high-quality ingredients for the best flavor. Don't skip marinating to keep the chicken tender and flavorful. Adjust the spice level to your preference.