A Martha Stewart recipe that rocks! I like to use the thin-sliced chicken cutlets.
Total time-15 min.-seriously!
1 pt. cherry or grape tomatoes, halved
1/3 c. pitted Kalamata olives
4 oz. feta cheese, crumbled (1 cup)
½ c. fresh mint leaves, coarsely chopped
3 tbs. olive oil
Coarse salt and ground pepper
1 ½ lbs. thin cut chicken cutlets
Splash of dry white wine
In a med. Bowl, combine tomatoes, olives, feta, mint and 1-2 tbs. oil. Set aside
Heat a pan over high and brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches if necessary, until chicken is cooked through, 1-2 min per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture and serve. I served this with mini ravioli and a light tomato and butter sauce.