Greek Chicken Cutlet Recipe

Courtesy Martha Stewart

Celebrity Chef Martha Stewart’s Greek Chicken Cutlet recipe is an elegant, yet  easy dinner recipe. I love quick dinner ideas, but I’m not good at following a recipe precisely.

I love fresh herbs and always seem to be adding them to just about everything. Whether it’s a salad, where my formula is to add a minimum of three fresh herbs, or a main dish, I can’t help myself. Just about anything other than dessert gets something extra that’s fresh.

I’m always on the look out for yummy recipes for chicken. So, naturally an easy recipe that I can put together in 15 minutes, that’s also  a healthy recipe, does the trick for me. Who wants all the fuss of fancy?




1 pint cherry or grape tomatoes, halved (I love using a mixture of yellow and red cherry or grape tomatoes)

1/3 cup pitted Kalamata olives

4 ounces feta cheese, coarsely crumbled (1 cup)

1/2 cup fresh mint leaves

3 tablespoons chopped fresh parsley

2 tablespoon chopped fresh chives

2 to 3 tablespoons olive oil

1 1/2 pounds thin chicken cutlets (about 8)

Coarse salt and ground pepper



In a medium bowl, combine tomatoes, olives, feta,  and 1 tablespoon oil. Season with salt and pepper; set aside. (I like to add the fresh herbs into the mixture just before serving).

Heat a grill pan (or large skillet over high heat, adding 1 tablespoon oil per batch) over high; brush lightly with oil.

Season cutlets with salt and pepper.

Working in batches as necessary, cook until chicken is cooked through, about 1 to 2 minutes per side.

Transfer to a plate  and cover with aluminum foil to keep warm.

Add mint, parsley and chives to the tomato mixture and stir.

Top chicken with tomato mixture,and serve.


Enjoy this easy dinner  Greek Chicken Cutlet recipe!



For more easy dinner ideas, check out Martha Stewarts Everyday Food magazine or check out the link for some more easy recipes.


– The Gourmet Review


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