Middle Eastern Chicken with Tomato & Feta Relish
Main Ingredients: Poultry
Yield: 2 servings
Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.
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- Prep Time
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- Cook Time
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- Servings
- 2
Ingredients
- 1 whole chicken breast, split, boned, and skinned
- 4 Teaspoon red wine vinegar
- 1-1/2 Teaspoon Dijon mustard
- 1 Teaspoon ground cumin
- 1/2 Teaspoon ground coriander
- 1/4 Teaspoon ground red pepper
- 1 large tomato, seeded and diced
- 3 green onions, sliced
- 3 Tablespoon chopped fresh mint
- 1/4 Cup crumbled feta cheese
- 1 Tablespoon olive oil
Directions
- Put each breast half between 2 sheets of plastic wrap. Flatten to a uniform thickness of 1/4 inch; set aside. Mix the vinegar, mustard, and seasonings in a small dish. Combine the tomatoes, green onions, mint, cheese, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons of the vinegar mixture in a small bowl. Set aside.
- Place a large skillet over high heat. When hot, add the remaining 1-1/2 teaspoons oil and heat about 30 seconds. Add the chicken breasts. Cook, turning once, until they are cooked through, about 3 minutes total. Transfer the chicken to two dinner plates.
- Add the tomato mixture to the skillet, cook, and stir about 20 seconds and divide between the chicken breasts. Serve at once.
