Total Time
20mins
Prep 15 mins
Cook 5 mins

This Greek style chicken recipe is full of flavor and wonderful for a very quick weeknight dinner. It was adapted from one published in Everyday Food magazine. Can serve this with orzo or pita bread for a complete meal.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Transfer cooked chicken to a warm plate and cover with foil to keep warm.
  4. To serve, top each chicken cutlet with tomato mixture.
Most Helpful

5 5

Delicious and easy! The mint makes it special, so very refreshing, I'll make this again for sure. We enjoyed it very much.<br/>Made for ZWT 9 / Greece for The Apron String Travelers

5 5

I made this recipe two ways, one the way it was listed and it was great, tasty and healthy. For the vegan challenge for ZWT9, I substituted the feta cheese with Mock Feta Cheese ( Vegan Substitute ), 118182. I also substituted the chicken with Chickpea Chicken Cutlet Vegan, 594546. It was great this way and now it is vegan friendly and still good and healthy.

5 5

I found this recipe in a Cuisine Tonight recipe (or so close that I was glad to find this already here and posted) and it's wonderful. The only slight differances where it didn't have the mint (must say I like the idea of that) used a 1/4 cup of dry white wine and 1/2 cup chicken broth and 1 tablespoon fresh lemon. The rest was pretty much the same. Wonderful fresh flavors that I'll be making often and looked so pretty too - can't go wrong. I served with yogurt mashed potatoes and the rest of that dry white wine.