Greek Chicken with Kalmata 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 mustardInstructions
For Marinade a few hours or the night before:- In a medium bowl toss the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
- 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.
- To serve spoon the tomato mixture over chicken.
- 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
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3