Chicken Cutlets with Tomato-Dill Sauce and Feta

1. 1

   Preheat the broiler.

2. 2

   In a very large, deep, ovenproof skillet, heat the olive oil until shimmering.

3. 3

   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.

4. 4

   Transfer the cutlets to a plate.

5. 5

   Repeat with the remaining 4 cutlets.

6. 6

   Reduce the heat to moderate.

7. 7

   Add the garlic to the skillet and cook until fragrant, about 30 seconds.

8. 8

   Add the tomatoes with their juices and simmer over moderate heat until slightly thickened, about 8 minutes.

9. 9

   Stir in the dill and season the sauce with salt and pepper.

10. 10

    Add the chicken and any accumulated juices to the sauce and cook until warmed through, about 1 minute.

11. 11

    Sprinkle the chicken with the feta cheese and broil for about 2 minutes, until the cheese begins to brown.

12. 12

    Transfer to plates and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.