Best Greek Chicken Cutlet Recipes

GREEK STYLE GARLIC CHICKEN BREAST

Greek Style Garlic Chicken Breast image

This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.

Provided by Michael

Categories World Cuisine Recipes European Greek

Time P1DT35m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 ½ teaspoons black pepper
⅓ teaspoon paprika

Steps:

Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
Preheat grill for medium heat, and lightly oil grate.
Cook chicken on grill until meat is no longer pink and juices run clear.

Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg

GREEK CHICKEN CUTLETS WITH TOMATOES AND OLIVES

Greek Chicken Cutlets with tomatoes and olives image

The cutlets can be pounded, seasoned and dusted with flour ahead, then chilled. And all of the other ingredients can be prepared a few hours ahead. source unknown

Provided by Lynnda Cloutier

Categories Chicken

Time 25m

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts, cut in half, 5 to 6 oz. each
salt and pepper
flour
1/4 cup olive oil
1 tsp. minced garlic
1/4 cup dry white wine
1/2 cup low sodium chicken broth
1/3 cup diced fresh tomatoes
2 tbsp. sliced kalamata olives
1 tbsp. fresh lemon juice
crumbled feta cheese
chopped fresh flat leaf parsley

Steps:

1. Pound chicken with a meat mallet between sheets of plastic wrap to 1/4 inch thick. Season cutlets with salt and pepper and dust with flour.
2. Heat oil in sauté pan over medium heat. Sauté cutlets til golden on one side, 4 minutes. Flip cutlets and cover pan; sauté 2 minutes more. Transfer cutlets to a plate and tent with foil.
3. Off the heat, add garlic to same pan and allow to cook in residual heat, 1 minute. Deglaze pan with wine over medium high heat til wine is evaporated, 1 to 2 minutes. Add broth, tomatoes, olives and lemon juice. Bring to a boil and reduce mixture by half, 3 minutes. Return cutlets to the pan and cook 1 minute per side. Serve sauce over cutlets and top with feta and parsley. Serves 2

GREEK-STYLE CHICKEN AND MUSHROOMS

Greek-Style Chicken and Mushrooms image

Categories Chicken Garlic Mushroom Dinner Lemon Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
4 boneless chicken breast halves with skin
All purpose flour
1 pound mushrooms, sliced
4 large garlic cloves, chopped
1 teaspoon dried oregano
1 1/2 cups canned low-salt chicken broth
1/4 cup fresh lemon juice
1/4 cup dry white wine
Chopped fresh parsley

Steps:

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.