chicken cutlets (these are thin cut boneless, skinless chicken breasts)
2 cloves garlic, finely chopped
2 tablespoons grapeseed or veggie oil
1 tablespoon chopped fresh oregano and/or Italian parsley
1/2 cup sliced PEPPADEW® peppers
2 tablespoons butter
1 leek, chopped (white part only)
1/2 cup white wine
1/2 cup feta cheese
Salt and Pepper to taste
In a large skillet heat a little oil over medium high heat and pan sear the chicken cutlets on both sides until they are cooked through. Cutlets should be “thin cut” and easily cooked stove top. If you have a thicker cut of chicken breast, brown the chicken on both sides and then pop them in a 350F pre-heated oven to finish cooking. Thicker boneless skinless chicken breasts shouldn’t take longer than 15-20 minutes cook time in the oven.
Once the chicken is done transfer to a platter and keep warm. In a smaller skillet over medium heat, add the butter and saute the leeks until nicely wilted. Add the garlic and fresh herbs and saute for about one minute longer. Then add the white wine and let the wine simmer and reduce by half. Take the leeks off the heat and fold in the sliced PEPPADEW® peppers. Season with salt and pepper to taste. Ladle the leeks and peppers over the chicken and sprinkle with the crumbled feta. Serve immediately. Because this dish is so flavorful, serve it with roasted or steamed asparagus and a lovely saffron infused rice.