Ingredients Meat & Poultry Chicken Chicken Breast Recipes Greek Chicken Cutlets 3.5 (115) 15 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 When 15 minutes is all you have, saute a quick-cooking cut, like thin chicken cutlets, and top it with a fresh, Greek-flavored mix of feta, olives, tomatoes, and mint. Ingredients 1 pint cherry or grape tomatoes, halved ⅓ cup pitted Kalamata olives 4 ounces feta cheese, coarsely crumbled (1 cup) ½ cup fresh mint leaves 2 to 3 tablespoons olive oil Coarse salt and ground pepper 1 ½ pounds thin chicken cutlets (about 8) Directions In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside. Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve. Cook's Notes Instead of a grill pan for the cutlets, you can use a large skillet over high heat, adding 1 tablespoon oil per batch. Print