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.

Recipe Ingredients:

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

Cooking Directions:

1. In side of each chicken breast halve, make slit. Stuff one quarter of feta cheese into each pocket. Season with salt and pepper.
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. Sauté one minute. Stir in tomatoes; cook until they become sauce-like, about 6 minutes. Stir in lemon juice, parsley, mint, sugar and salt.
4. 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.