Feta Filled Chicken Breasts with Cumin, Tomatoes and Mint
Every Bite an Experience"Good! I used whole chicken breasts. Don't need that much sauce -- I used 2 tomatoes for 2 chicken breasts and it was plenty. Just brown chicken on stove top, then bake to finish cooking." - reada
Yield: 4 Ready in 45 minutes
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Verified by stevemur
|4 chicken breast halves; pre-marinated in lemon-pepper sauce|
|1/4 cupfeta cheese|
|1 tblspoonsolive oil|
|2 tblspoonsGinger; minced|
|2 tspsCoriander sprigs|
|1/2 tspsCayenne pepper|
|6 mediumtomatoes; seeded and chopped|
|1 tblspoonsFresh parsley; chopped|
|2 tblspoonsFresh mint; chopped|
Feta Filled Chicken Breasts with Cumin, Tomatoes and Mint Preparation
In side of each chicken breast halve, make slit. Stuff one quarter of feta cheese into each pocket.
In large, non-stick skillet over high heat, warm olive oil. Add chicken; saut on each side until nicely browned and cooked throughout, about 5 - 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. Saute one minute. Stir in tomatoes; cook until they become sauce-like, about 6 minutes. Stir in parsley, mint, sugar and salt.
Return chicken to pan; warm in pan for 1 minute.
Place chicken breast on serving platter. Top with tomato sauce.
Republished with Permission, National Chicken Council
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