Ingredients
- Greek Chicken Cutlets
- From Martha Stewart Living Omnimedia
- Here's our pick for fastest chicken dish: When 15 minutes is all you have, saute a quick-cooking cut, and top it with feta, olives, tomatoes, and mint.
- greek chicken cutlets
- Courtesy of Martha Stewart
- Serves: 4
- Total Time: 15 min
- Prep Time: 15 min
- Ingredients
- U.S. Metric Conversion chart
- 1 pint(s) cherry or grape tomatoes, halved
- 1/3 cup(s) kalamata olives, pitted
- 4 ounce(s) (1 cup) feta cheese, coarsely crumbled
- 1/2 cup(s) fresh mint leaves
- 3 tablespoon(s) olive oil
- 1 1/2 pound(s) Thin chicken cutlets, (about 8 portions)
- Coarse salt
- Ground Pepper
Preparation
Step 1
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.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
Tips & Techniques
Instead of a grill pan for the cutlets, you can use a large skillet over high heat, adding 1 tablespoon oil per batch
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.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
Tips & Techniques
Instead of a grill pan for the cutlets, you can use a large skillet over high heat, adding 1 tablespoon oil per batch