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 about 25 minutes.
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 delicious dish.
It will taste like you slaved over the hot stove all day.
No one need know you didn’t.
- 1 pint cherry or grape tomatoes, sliced in half
- ½ cup pitted Kalamata olives
- ¾ cup feta cheese, coarsely crumbled
- ⅓ cup fresh mint and basil leaves
- 2 tablespoons extra-virgin olive oil
- coarse salt and fresh ground black pepper
- 1 + ¼ pound thin chicken cutlets (about 4-5)
- ⅓ cup olive oil
- 2 tablespoons lemon juice
- ¼ cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 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.
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