Feta-Filled Chicken Breasts with Cumin, Tomatoes and Mint
The spice known as cumin in the United States and 'comino' in much of the rest of the world provides a sharp, nutty flavor to these feta-filled chicken breasts served with a Mediterranean-style tomato sauce.
4 boneless, skinless chicken breast halves
1/4 cup feta cheese
Salt and ground black pepper to taste
1 tablespoon olive oil
2 tablespoons ginger, minced
4 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon cayenne pepper
6 medium tomatoes, seeded and chopped
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1/2 teaspoon granulated sugar
1/4 teaspoon salt or to taste
- In side of each chicken breast halve, make slit. Stuff one quarter of feta cheese into each pocket. Season with salt and pepper.
- In large, non-stick skillet over high heat, warm olive oil. Add chicken; sauté on each side until nicely browned and cooked throughout, about 5 to 8 minutes per side. Remove chicken from heat and set aside.
- Reduce heat to medium. In the same skillet, add ginger, cumin, coriander and cayenne pepper. Sauté one minute. Stir in tomatoes; cook until they become sauce-like, about 6 minutes. Stir in lemon juice, parsley, mint, sugar and salt.
- Return chicken to pan; warm in pan for 1 minute and serve.
Makes 4 servings.
Adapted recipe and photograph provided courtesy of the National Chicken Council. Used with permission.