Broke out the indoor grill tonight which I probably haven’t used in two years. It was a great change of pace and brought our youngest into the kitchen to see what I was doing.
1 pint of cherry or grape tomatoes, halved
4 oz. feta cheese crumbles
3 T olive oil
Salt and pepper to taste
1 lb. chicken cutlets
Mix the tomatoes, feta, 1 T olive oil, salt and pepper in a medium-sized bowl and set to the side.
Heat a grill pan over high heat; brush lightly with oil. Season chicken with salt and pepper.
Cook chicken about 2-4 minutes on each side or until cooked through.
Put chicken on a serving platter and top with tomato mixture.
Did I change anything? The original recipe called for mint and Kalamata olives. I am not a huge fan of either so I left them out.
What did the family think? Hubby and I really liked the chicken. I like anything that has feta on it though so I am probably not the best judge. The boys ended up eating leftover pasta from a few nights ago along with leftover pizza. We will never get all of that pasta eaten up, but it was worth a try. Hubby and I even had some alongside our Greek chicken. I still have half a pan of the pasta left though. Oh well, we tried. 🙂
from Everyday Food