Greek Chicken Cutlets
Serves 4
Published in: Everyday Food
1 pints Grap or cherry tomatoes -- halved
1/3 cup Kalamata olives -- pitted
4 ounces Feta cheese (1 cup) -- coarsely crumbled
1/2 cup Mint leaves -- fresh
3 tablespoons Olive oil
Salt and pepper
1 1/2 pounds Chicken Cutlets (very thin) -- about 8
In a medium bowl, combine tomatoes, olives, feta,m int, and 1 tablespoon
olive oil.Season with salt and pepper and set aside. Heat a grill pan over
high heat, 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.
Exported from A Cook's Books -- Recipe management for Macintosh
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