Greek Chicken Cutlets

 Greek Cooking

Greek Chicken Cutlets

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IngredientsGreek Chicken Cutlets

  • 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.

To serve, top each chicken cutlet with tomato mixture.

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