Greek Chicken Cutlets With Tomatoes And Olives Food

GREEK CHICKEN CUTLETS

Steps:

• Combine tomatoes, olives, feta, mint, and 1 tablespoon of olive oil in a medium bowl and season with salt and pepper to taste. Set aside.
• Season cutlets with salt and pepper to taste. Heat a grill pan, grill, or broiler. Coat pan or grill grates with remaining olive oil, and grill or broil 2 minutes per side.
• Transfer cooked chicken to a warm plate and cover with foil to keep warm.
• To serve, top each chicken cutlet with tomato mixture.

GREEK CHICKEN WITH TOMATO, OLIVE, AND FETA TOPPING

Steps:

• Trim any visible fat or undesirable parts from each chicken breast, then score the top with small diagonal cuts that criss-cross, being careful not to cut too far into the chicken so you can still turn them when you cook.
• Mix together the olive oil, lemon juice, oregano, and minced garlic.
• Remove 1/4 cup of that mixture and set aside for the topping later.
• Put scored chicken pieces into a glass baking dish or a Ziploc bag and marinate in the refrigerator at least one hour or as long as all day.
• When you're ready to cook, take the chicken out of the fridge and let it come to room temperature while you cut up the olives and tomatoes.
• Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.
• Heat about 1 tsp. additional olive oil in a large heavy frying pan over medium-high heat. (I used a 12-inch cast-iron skillet (affiliate link) which is great for stovetop browning of meat.)
• Remove chicken from the marinade and arrange in frying pan so they aren't crowded, scored side down.
• Cook 3-4 minutes on the top side, or until nicely brown, then turn and cook another 3-4 minutes on the second side. Chicken should feel firm (but not hard) to the touch when it's done.
• Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn't use too much salt.)
• Arrange chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.

GREEK CHICKEN CUTLETS WITH TOMATOES AND OLIVES

Steps:

• 1. Pound chicken with a meat mallet between sheets of plastic wrap to 1/4 inch thick. Season cutlets with salt and pepper and dust with flour.
• 2. Heat oil in sauté pan over medium heat. Sauté cutlets til golden on one side, 4 minutes. Flip cutlets and cover pan; sauté 2 minutes more. Transfer cutlets to a plate and tent with foil.
• 3. Off the heat, add garlic to same pan and allow to cook in residual heat, 1 minute. Deglaze pan with wine over medium high heat til wine is evaporated, 1 to 2 minutes. Add broth, tomatoes, olives and lemon juice. Bring to a boil and reduce mixture by half, 3 minutes. Return cutlets to the pan and cook 1 minute per side. Serve sauce over cutlets and top with feta and parsley. Serves 2