A simple and delicious way to get chicken on the table quickly with little effort. Use cutlets and you’re ready in fifteen minutes!
This chicken dish is just what your busy family needs. It’s ready in no time and loaded with all those yummy Greek flavors. The chicken cutlets are super easy on the budget as well.
If you’ve been following the latest chicken dishes, you’ll know I have been cooking with the skin on and then removing it before eating. That does not mean I’m giving up on cooking with skinless, boneless chicken though and I wanted to find a way to keep that moisture in. I found it at The Kitchn where they use the method of ‘dry poaching’. Check out this 1 minute video to see how.
They suggest you think of this method as a cross between braising and roasting. It’s a simple case of covering your chicken with parchment paper (buttered on the side facing down) and tucking it in around the edges to keep the steam in. I loved this! Super simple with a delicious results.
The alternative is to grill or cook your cutlets on your stove top which are only going to take 1-2 minutes per side so be sure to make your salad ahead of time. Lots of fresh mint with red onions, tomatoes, olives and feta are the perfect accompaniment to your chicken and makes for a super healthy meal. If you need a little more, add some cucumber and garbanzo beans to salad. If the kids aren’t keen on mint, feel free to substitute basil.
I’m dreaming of Spring and I may create a couple more winter recipes but all I can think about right now is the fresh Spring produce at the local farms. Have you got Spring fever too?
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/2 small red onion, chopped
- 1 cup feta cheese, crumbled
- 3/4 cup fresh mint leaves
- 2 to 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds thin chicken cutlets or 2 boneless, skinless chicken breasts
- In large bowll, combine tomatoes, olives, onions feta, mint, and 1 tablespoon oil. Season with sea salt and freshly ground black pepper; set aside.
- For cutlets:Heat one tablespoon of oil in pan on high. Season cutlets with salt and pepper. Cook cutlets for 1-2 minutes on each side. If cooking a large amount, cook in batches and remove to plate, cover to keep warm.
- For chicken breasts: Preheat oven to 400 F. Lightly coat bottom of baking dish with butter and place chicken breasts (after patting dry) in pan. Salt and pepper breasts and add any spices you’d like. I included parsley and lemon.
- Cover with parchment paper (butter the side that is facing down) and tuck in around the sides. Cook for 30 – 40 minutes until down. Check temp for 165 F.
- Top chicken with salad and serve immediately.