Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken Cutlets with Squash and Tomatoes 2.8 (11) 6 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 May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 These cutlets have a summery flavor, but with a grill pan you can make them anytime. Ingredients 8 chicken cutlets, or 4 boneless, skinless chicken breasts, halved horizontally (about 1 ½ pounds total) 3 tablespoons fresh lemon juice ¼ cup olive oil 2 garlic cloves, crushed 3 yellow squash (1 ½ pounds), halved lengthwise 3 medium tomatoes, halved Salt and fresh ground pepper ½ cup lightly packed fresh basil, torn into small pieces, plus more for garnish Directions 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. 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. 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. 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. Print