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Grilled Chicken Cutlets with Squash and Tomatoes


These cutlets have a summery flavor, but with a grill pan you can make them anytime.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 8 chicken cutlets, or 4 boneless, skinless chicken breasts, halved horizontally (about 1 1/2 pounds total)
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 3 yellow squash (1 1/2 pounds), halved lengthwise
  • 3 medium tomatoes, halved
  • Salt and fresh ground pepper
  • 1/2 cup lightly packed fresh basil, torn into small pieces, plus more for garnish


  1. Heat grill or grill pan to medium-high. Place chicken in a shallow nonreactive dish, and toss with lemon juice, 2 tablespoons oil, and 1 garlic clove. Cover; marinate 15 minutes.

  2. Meanwhile, in a medium bowl, toss squash and tomatoes with remaining 2 tablespoons oil and remaining garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill vegetables until charred and slightly softened, 3 to 5 minutes per side. Let cool slightly, then cut into large chunks. Combine vegetables in a bowl with basil; cover, and set aside.

  3. Remove chicken from marinade, and season with 1/4 teaspoon each salt and pepper; discard marinade. Grill chicken until browned and cooked through, 2 to 3 minutes per side.

  4. Transfer vegetables to a serving platter. Place grilled chicken on top, and garnish with more basil.

Cook's Notes

To get grill marks on the chicken, place cutlets at an angle in a grill pan, and don't move them until you flip them over.

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