Lunch: Chicken Cutlets with Sautéed Bell Peppers and Feta

Recipe by Woman's Day Kitchen Sweet and savory play a delightful dance in this dish, thanks to a combination of bold-flavored ingredients including raisins, bell peppers, garlic, red wine vinegar and crumbled feta.

Ingredients

8 small chicken cutlets
Kosher salt and pepper
1 c. panko bread crumbs
1/4 c. olive oil
3 bell peppers
2 tbsp. raisins
2 clove garlic
2 scallions
1 tbsp. red wine vinegar
1/4 c. feta

Instructions

Season the chicken with 3/4 tsp salt and 1/4 tsp pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere.
Heat 2 Tbsp oil in a large skillet over medium-high heat. Add half the cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate and wipe out the skillet. Repeat with 2 Tbsp oil and the remaining cutlets.
Heat the remaining 2 Tbsp oil in a large skillet over medium heat. Add the bell peppers, raisins and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally until peppers are very tender, 6 to 8 minutes.
Add the garlic and cook, stirring, for 1 minute. Stir in the scallions and vinegar. Serve over the chicken and top with the feta before serving.

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