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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This Greek style chicken recipe is full of flavor and wonderful for a very quick weeknight dinner. It was adapted from one published in Everyday Food magazine. Can serve this with orzo or pita bread for a complete meal. Ingredients:
1 pint grape tomatoes, halved (or cherry tomatoes) |
1/3 cup pitted kalamata olive, roughly chopped |
4 ounces feta cheese, coarsely crumbled (1 cup) |
1/2 cup fresh mint leaves, sliced in thin strips (chiffonade) |
3 tablespoons olive oil (separated) |
sea salt |
fresh ground pepper |
1 1/2 lbs chicken cutlets (sliced or pounded thin) |
Directions:
1. Combine tomatoes, olives, feta, mint, and 1 tablespoon of olive oil in a medium bowl and season with salt and pepper to taste. Set aside.
2. Season cutlets with salt and pepper to taste. Heat a grill pan, grill, or broiler. Coat pan or grill grates with remaining olive oil, and grill or broil 2 minutes per side.
3. Transfer cooked chicken to a warm plate and cover with foil to keep warm.
4. To serve, top each chicken cutlet with tomato mixture.
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