INGREDIENTS
4
1 + 1/4 pound thin chicken cutlets, thin
1 pint
Cherry or grape tomatoes
3 cloves
Garlic
1/3 cup
Mint and basil, fresh leaves
1 tsp
Oregano, dried
1 tsp
Thyme, dried
1 tsp
Dijon mustard
1/2 cup
Kalamata olives, pitted
2 tbsp
Lemon juice
1
Salt and fresh ground black pepper, coarse
2 tbsp
Olive oil, extra-virgin
1/3 cup
Olive oil
1/4 cup
Red wine vinegar
3/4 cup
Feta cheese