Thursday, September 20, 2007

Greek Chicken

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)

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

(from FOOD magazine)



Blogger Just Mom said...

I love the recipes you post. One day I'll actually get around to making them.


9:42 AM

Anonymous kricketd said...

But Blue doesn't like grape potatoes!

4:27 PM

Anonymous kricketd said...

This does look really good and really quick and easy! I am going to print this off!

4:29 PM

Blogger kddub said...

you are right, he doesn't like grape potatoes! (but I do....)

8:54 PM

Blogger Kevin said...

looks awesome. i'm gonna try it.

12:01 PM


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