Greek Chicken with Kalamata Olives

Hi All,

I recently started a "back to basics" effort to offset a few extra pounds that were creeping in, and I realized I have some great recipes for "back to basics" weight loss.  I thought I'd share them here, and hope you will do the same.

Carol

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Greek Chicken with Kalamata Olives and Feta

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

1. For Marinade a few hours or the night before: 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.

2. Combine the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.

3. 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.

4. To serve spoon the tomato mixture over chicken.