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Feta-Filled Chicken Breasts with Cumin, Tomatoes and Mint

4 chicken breast halves, pre-marinated in lemon-pepper sauce
1/4 cup feta cheese
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
1 tablespoon fresh parsley, chopped
2 tablespoons fresh mint, chopped
1/2 teaspoon granulated sugar
1/4 teaspoon salt

1. In side of each chicken breast halve, make slit. Stuff one quarter of feta cheese into each pocket.
2. 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.
3. Reduce heat to medium. In the same skillet, add ginger, cumin, coriander and cayenne pepper. Saute one minute. Stir in tomatoes; cook until they become sauce-like, about 6 minutes. Stir in parsley, mint, sugar and salt.
4. Return chicken to pan; warm in pan for 1 minute.
5. Place chicken breast on serving platter. Top with tomato sauce.

Makes 4 servings.

Nutrition Information, Per Serving: 330 calories; 16 g fat; 5.5 g saturated fat; 11.5 g carbohydrate

Recipe provided courtesy of the National Chicken Council. Used with permission.