Wednesday, April 18, 2012


Greek Chicken Cutlets


  • 500g cherry or grape tomatoes, halved
  • 1/3 cup pitted Kalamata olives
  • 1 cup feta cheese, coarsely crumbled 
  • 1/2 cup fresh mint leaves
  • 2 to 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 8 thin chicken cutlets


  1. In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
  2. Heat a 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.


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The Boutique Markets Team