Ingredients

1 pint cherry or grape tomatoes, halved

1/3c. pitted Kalamata olives

4oz feta cheese, crumbled

1/2c. fresh mint leaves

3 tbls. olive oil

Salt and pepper

1 1/2 lbs thin chicken cutlets (about 8)

Preparation

  1. In a medium bowl, combo tomatoes, olives, feta, mint, and 1 tbls oil. Season with salt and pepper. Set aside.

  2. Heat grill pan over high. Brush with oil. Season cutlets with salt and pepper. Cook chicken. Transfer to a plate and top chicken with tomato mix.