Melissa Rubel Jacobson loves the bold flavors of tomato, dill and feta cheese in Greek dishes; here she adds them to some quick pan-fried chicken cutlets for a satisfying main course. These cutlets are super served with orzo, but also perfect wrapped inside warm pita bread for a hearty sandwich.
Slideshow: Fast Chicken Recipes
3 tablespoons extra-virgin olive oil
Eight 1/3-inch-thick chicken cutlets (2 pounds)
Kosher salt and freshly ground pepper
2 garlic cloves, crushed
One 28-ounce can whole tomatoes, coarsely chopped, juices reserved
2 tablespoons chopped dill
1 1/2 cups crumbled feta cheese (6 ounces)
How to Make It
Preheat the broiler. In a very large, deep, ovenproof skillet, heat the olive oil until shimmering. Season the chicken cutlets with salt and pepper and cook half of them over moderately high heat, turning once, until lightly browned and just cooked through, about 4 minutes. Transfer the cutlets to a plate. Repeat with the remaining 4 cutlets.
Reduce the heat to moderate. Add the garlic to the skillet and cook until fragrant, about 30 seconds. Add the tomatoes with their juices and simmer over moderate heat until slightly thickened, about 8 minutes. Stir in the dill and season the sauce with salt and pepper. Add the chicken and any accumulated juices to the sauce and cook until warmed through, about 1 minute.
Sprinkle the chicken with the feta cheese and broil for about 2 minutes, until the cheese begins to brown. Transfer to plates and serve at once.
Orzo or warm pita bread.
Serve with an earthy, plummy Greek red like Boutari Nemea.
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