Greek Chicken with Kalmata Olives and Feta

Greek Chicken with Kalamata Olives and Feta

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

 

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.

Ingredients

1 pint cherry or grape tomatoes, sliced in half 1/2 cup pitted Kalamata olives 3/4 cup feta cheese, coarsely crumbled 1/3 cup fresh mint and basil leaves 2 tablespoons extra-virgin olive oil coarse salt and fresh ground black pepper 1 + 1/4 pound thin chicken cutlets (about 4-5) Optional Marinade: 1/3 cup olive oil 2 tablespoons lemon juice 1/4 cup red wine vinegar 3 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon Dijon mustard

Instructions

For Marinade a few hours or the night before:

1. In a medium bowl toss the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
2. Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Coo****il chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
3. To serve spoon the tomato mixture over chicken.
4. 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.

Notes

Adapted from Martha Stewart

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I love this recipe.  thanks for posting it.  This is what I'm having for dinner tonight!

Carol

Your welcome! How was it?