Cooking with Cathy: Chicken Cutlet a la Greek



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.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.