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Easy Summer Weeknight Dinner: Chicken Cutlets with Greek Salsa

June 23, 2009


I know I have been on a Greek kick lately, but this recipe is perfect for a quick weeknight dinner. My kids love Greek-style ingredients: feta, kalamata olives and fresh herbs so this is perfect served alongside chicken cutlets. You can grill these outside or use a grill or saute pan if you wish. This Greek Salsa is also great served with fish, shrimp, steak or pork.

Chicken Cutlets with Greek Salsa

Prep: 10 minutes
Cook: 10 minutes
Yield: 4 to 6 servings
1 pint grape tomatoes, halved
1/3 cup kalamata olives, pitted
1/3 cup low-fat crumbled feta cheese
1/3 cup fresh lemon juice
1/4 cup olive oil plus 2 tablespoons, divided
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh oregano
4 to 6 chicken cutlets
3 tablespoons fresh lemon
1/2 teaspoon lemon pepper
2 tablespoons olive oil
1. Combine tomatoes, olives, feta, lemon juice, 1/4 cup olive oil, parsley and oregano in a small bowl; set aside.

2. Season chicken with lemon juice and lemon pepper. Cook or grill in remaining 2 tablespoons hot oil over medium-high heat 3 to 5 minutes on each side or until chicken is done. Serve with Greek Salsa.


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