Greek-inspired grilled chicken cutlets with kalamata olives, feta cheese, grape tomatoes, mint and basil with an optional marinade.
A fast, easy, impressive chicken dish you can have on the table in 25 minutes or less.
The briny olives, salty feta, acidic tomatoes and fresh burst of flavor from the herbs need little else but a drizzle of olive oil to bring them together.
The thin chicken cutlets take all of 10 minutes or less to cook and there’s an optional marinade you can throw together earlier in the day or the night before that will ensure your chicken turns out juicy, tender and flavorful.
The contrast of the hot chicken with the cool, colorful topping makes an enticing and refreshing dish for a hot summer night.
It will taste like you slaved over the hot stove all day.
No one need know you didn’t.
Greek-inspired grilled chicken cutlets with kalamata olives, feta cheese, grape tomatoes, mint and basil with an optional marinade. A fast, easy, impressive chicken dish you can have on the table in 25 minutes or less.
- In a medium bowl toss the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
- Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Cook until chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
- To serve spoon the tomato mixture over chicken.
- In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator.
Adapted from Martha Stewart
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