GRILLED CUTLETS GREEK STYLE WITH OLIVE OIL

Serves 4

Olive growers like to point out that the lowest mortality rates due to cardiovascular disease are found on the Greek island of Crete where olive oil consumption is highest.

4 roaster boneless thigh cutlets

2 cloves garlic, minced

2 tablespoons fresh lemon juice, divided

6 tablespoons olive oil, divided

1/3 cup plain yogurt

1 teaspoon dried oregano

salt and ground pepper to taste

4 ripe tomatoes, cut into wedges (3 cups)

2 cucumbers, peeled, halved and cut into 1/2″ slices (3/4 cup)

2 tablespoons minced, fresh parsley or mint

1/2 cup pitted ripe olives

Place cutlets between two sheets of plastic wrap and pound to 1/4″ thickness. In a shallow dish whisk together garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, yogurt, oregano, salt and pepper. Add cutlets and turn to coat with marinade. Cover and marinate for 3 hours or longer, refrigerated. Grill cutlets 4 to 6 inches above medium-hot coals for 3 to 4 minutes on each side or until cooked through.

In a large bowl, combine tomatoes, cucumbers, red onion, black olives, remaining lemon juice, 4 tablespoons olive oil and salt and pepper to taste. Sprinkle with parsley or mint before serving. Cutlets may be served hot with salad as a side dish or served cold sliced and added to salad.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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