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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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4|
|Calories from Fat: 160 (56%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 64mg||20 %|
|Sodium 174.4mg||6 %|
|Potassium 713.4mg||19 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 8.4g|
|Protein 21.7g||31 %|
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Calories per serving: 287
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