Entree

Greek Chicken Cutlets

source: www.marthastewart.com
report

Yield: 4 Servings

Ingredients:

1 pint cherry or grape tomatoes, halved
1/3 cup pitted Kalamata olives
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds thin chicken cutlets (about 8)

Directions:

1. In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

2. Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.


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