Greek Chicken Cutlets

• 1 pint grape tomatoes, halved (or cherry tomatoes)
• 1/3 cup pitted kalamata olive, roughly chopped
• 4 ounces feta cheese, coarsely crumbled (1 cup)
• 1/2 cup fresh mint leaves, sliced in thin strips (chiffonade)
• 3 tablespoons olive oil (separated)
• sea salt
• fresh ground pepper
• 1 1/2 lbs chicken cutlets (sliced or pounded thin)

1. Combine tomatoes, olives, feta, mint, and 1 tablespoon of olive oil in a medium bowl and season with salt and pepper to taste. Set aside.
2. Season cutlets with salt and pepper to taste. Heat a grill pan, grill, or broiler. Coat pan or grill grates with remaining olive oil, and grill or broil 2 minutes per side.
3. Transfer cooked chicken to a warm plate and cover with foil to keep warm.
4. To serve, top each chicken cutlet with tomato mixture.

grape tomatoes, olive, feta cheese, fresh mint, olive oil, salt, fresh ground pepper, chicken cutlets

Taken from www.food.com/recipe/greek-chicken-cutlets-221415 (may not work)