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By: The Food Hunter
After a long day at the office I'm not interested in cooking a labor intensive meal for dinner. I want something that comes together quick and requires little effort. For the most part, chicken breast cutlets tend to fit the bill. Sauteing approximately 3-4 minutes per side in a grill pan, allows me just enough time to pull together the rest of the meal while I wait.
Plain grilled chicken can get boring fast, but it's easy to spice it up with a few of your favorite ingredients. In the recipe below I used a mix of artichoke hearts, chopped olives, feta cheese and sweet bell peppers giving what could've been boring cutlets a Mediterranean flair.
1 tablespoon olive oil
1 garlic clove, thinly sliced
1 red bell pepper
handful cherry tomatoes, cut in half
4 artichoke hearts (canned or jarred), quartered
3-4 large green olives, chopped
2 chicken breast cutlets, 4oz each
feta cheese, crumbled.
Heat olive oil in a large saucepan over medium heat. Add garlic and saute 1 minute or until fragrant. Add bell peppers, artichoke hearts, tomatoes and olives, cook 2 minutes. Remove from pan.
Add chicken to pan and grill about 3-4 minutes per side until temperature reaches 165 remove from pan and plate.
Put artichoke mixture back into pan to warm up about 1 minute. Divide mixture and place on top of chicken. Finish off with crumbled feta cheese.
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