Greek Chicken Cutlets

1 pint cherry or grape tomatoes
1/2 c pitted Kalamata olives
4 oz feta cheese, crumbled (1 c)
2 to 3 T olive oil
Salt and pepper to taste
1.5 lbs boneless skinless chicken breasts, sliced in half horizontally to make cutlets (6 cutlets)

Greek seasoning salt
Combine the following in a small dish:
2 tsp garlic salt
2 tsp lemon pepper
2 tsp oregano

Combine tomatoes, olives, feta cheese, and 1 T olive oil. Season with salt and pepper to taste. Set aside.

Heat remaining olive oil in a pan over medium-high. Season cutlets with Greek seasoning salt. Cook in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Keep warm on a covered plate until serving time. Top cutlets with tomato mixture and serve. Serves 4. Total time: 15 minutes.

Source: Cutlet recipe modified from Everyday Food, April 2007 (issue 41). Seasoning salt is from an American Cancer Society recipe for Greek cutlets