Monday, March 22, 2010

Greek Chicken - Ready in Minutes!

***Oh my...This dish is enough to make your heart flutter.  The colors...the presentation...the fact that it's super easy!  Dinner doesn't get much better than this.  The flavors of the feta cheese and kalamata olives will take you straight to Greece, and you'll be sad when you take that last bite...I promise!

This recipe is so fantastic, that I've made it twice already!  The mint adds a wonderful freshness that really sends the flavors over-the-top.  A simple salad of tomato, feta, olives, mint and olive oil are mixed together first, and then that is allowed to marinate and get happy while the chicken cooks.  A quick saute of the chicken, and you're almost done.  Just add the salad over the top, and dinner is served!

I can always count on Martha Stewart's online recipe collection when I need a fast and easy weeknight dinner option.  She really hit a homerun here...You'll LOVE this dish!

Bon Appetit!***

Greek Chicken Cutlets

Serves 4

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)

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.

1 comment:

Zia Elle said...

Delicious!! I like it!!