Chicken Cutlets with Tomato-Dill Sauce and Feta

Ingredients

  • 2 tablespoon(s) chopped dill
  • 1 28-ounce can whole tomatoes
  • 2 clove(s) garlic
  • Kosher salt and freshly ground pepper
  • 8 1/3-inch-thick chicken cutlets
  • 3 tablespoon(s) extra-virgin olive oil
  • 1.5 cup(s) crumbled feta cheese

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 t...

View full recipe at Food & Wine

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