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
Filed under: Recipes