Cooking with Cathy: Chicken Cutlet a la Greek

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

1-lb. chicken cutlets
1-4 oz. carton garlic & herb crumbled Feta cheese
1-cup pitted Kalamata
1-cup pepperdews *red peppers marinated in garlic (found in the service deli)
2 cups Greek Vinaigrette

Using a brush, spread Greek vinaigrette over chicken cutlets. Place on a hot grill or in a sprayed pan and cook for 1 to 2 minutes per side, turning once.

In a small bowl, add Feta, olives, and peppers. Mix to incorporate. Spoon mixture over cooked cutlets and serve hot.

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