Mediterranean Spiced Sea Salt, a blend of garlic, oregano, basil and sea salt, seasons chicken cutlets to perfection.
Mix flour, 1 teaspoon of the spiced sea salt and pepper in shallow dish. Moisten chicken lightly with water. Coat evenly with flour mixture
Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding remaining 1 tablespoon oil if necessary. Remove chicken to serving platter. Cover with foil to keep warm
Stir tomatoes, chicken stock, green onions and remaining 1 teaspoon spiced sea salt into skillet. Cook and stir 5 minutes or until tomatoes are slightly softened. To serve, spoon sauce over chicken. Sprinkle with additional spiced sea salt, if desired. Serve with cooked orzo, if desired