Greek-Style Baked Chicken Cutlets

Tender, delicious chicken every time. Serve over buttered orzo with a fresh green salad on the side. The fresh basil is the icing on the cake!

• Preparation Time: 20 mins
• Cooking Time: 43 mins
• Total Time: 1 hr 3 mins
• Calories: 417 Calories

Ingredients

• 1 egg
• 2 tablespoons milk
• 1 lemon, juiced
• 2 tablespoons olive oil
• ½ cup dry bread crumbs
• ¼ cup chopped fresh basil
• ¼ cup white wine
• ½ cup chicken broth
• cooking spray
• 1 clove garlic, minced, or more to taste
• 2 plum tomatoes, chopped
• 1 (4 ounce) package crumbled feta cheese
• 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 1 (14 ounce) can artichoke hearts
• 10 Kalamata olives, pitted

Recipe Instructions

Step 1

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 2

Whisk egg and milk together in a bowl. Place bread crumbs in a separate bowl. Soak chicken breasts in the egg wash and coat with bread crumbs; place on a plate.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Coat a baking pan with cooking spray.

Step 4

Heat olive oil in a skillet over medium heat. Fry chicken until browned, about 3 minutes per side. Transfer chicken to the prepared baking pan and sprinkle with lemon juice.

Step 5

Cook garlic in the hot skillet until fragrant, no longer than 30 seconds. Pour in white wine and scrape the bottom of the skillet. Add tomatoes, artichoke hearts, and olives. Cook and stir until heated through, about 3 minutes. Add basil; cook until wilted, about 3 minutes more.

Step 6

Pour artichoke mixture over chicken in baking pan and top with feta cheese. Pour chicken broth over everything and cover the pan with aluminum foil.