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Author Notes: This is a healthy and delicious take on a Greek classic. —Kristina
- 4 Skinless/Boneless Chicken Cutlets Trimmed of Fat
- 1 pinch Kosher Salt
- 1 pinch Black pepper
- 1 tablespoon Oregano
- 2 tablespoons Extra Virgin Olive Oil
- 1 Large White Onion
- 1 ounce can of Chopped or Diced Tomatoes (I like San Marzano)
- 1/2 cup Pitted Kalamata Olives
- 4 Pita Breads or Flatbreads (I use Whole Wheat Flatbreads)
- 2 cups Tzatiki Sauce (I prefer the "Kesso" brand but any one you like will do, or you could make your own!)
- 1/4 Good White Wine
- Olive OIl cooking spray
- Heat a large skillet on medium/high heat and spray with cooking spray.
- While the skillet heats up, sprinkle the chicken cutlets with oregano, salt and pepper to taste.
- Place the chicken into the skillet and cook on each side until browned and cooked through (about 5 minutes on each side depending on thickness).
- While the chicken is cooking, dice the onion. Once chicken is done, transfer to a plate or bowl and add the onion and olive oil to the pan. Cook the onion until it starts to turn translucent.
- While the onion is cooking, slice the chicken into thin bite size pieces and save the juices that drained (toss it all together).
- Once the onion is done, toss the chicken back into the pan and cook with the onion for a few minutes.
- Add the olives, tomatoes and white wine and simmer for 20 minutes or so at medium to low heat (enough time for the sauce to meld and get thicker).
- With about 5 minutes left toast the flatbread and cut into quarters. Once done, serve in shallow bowls with the flatbread and tzatiki sauce for dipping.
- I like to spread tzatiki on a pita slice and then add the chicken mixture and eat.
- Hope you enjoy! *(Serves 4, or 2 really hungry people, and takes about 30/45 min from start to finish)