Recipes Chicken Cutlets with Tomato-Dill Sauce and Feta Be the first to rate & review! 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. More Fast Chicken Dishes By Melissa Rubel Jacobson Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 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) Directions 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. Serve With Orzo or warm pita bread. Suggested Pairing Earthy, plummy Greek red. Rate it Print