Greek Chicken Cutlets

"Here's our pick for fastest chicken dish: When 15 minutes is all you have, saute a quick-cooking cut, and top it with feta, olives, tomatoes, and mint."

Make 4 servings.

Ingredients :

• 1 pint cherry or grape tomatoes, halved
• 1/3 cup pitted Kalamata olives
• 4 ounces feta cheese, coarsely crumbled (1 cup)
• 1/2 cup fresh mint leaves
• 2 to 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1 1/2 pounds thin chicken cutlets (about 8)

Directions :

1. In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
2. Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.