Inside the Life of Me.....

Wednesday, September 1, 2010

Greek Chicken Cutlets

Ok, one more chicken recipe for today!! Tyler and I both love feta and olives, and this recipe combines both!

Greek Chicken Cutlets


  • 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)

  • How to:

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

  • 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.

  • ** Recipe from Martha Stewart Collections

    1 comment:

    1. Wish I could send you some of my mint -- it is everywhere in the garden!!!