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4 chicken breast halves pre-marinated in lemon-pepper sauce
1/4 cup feta cheese
1 tblspoons Olive oil
2 tblspoons Ginger minced
4 tsps Cumin
2 tsps Coriander sprigs
1/2 tsps cayenne pepper
6 medium tomatoes seeded and chopped
1 tblspoons Fresh parsley chopped
2 tblspoons Fresh mint chopped
1/2 tsps Sugar
1/4 tsps Salt
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.
1/4 cup feta cheese
1 tblspoons Olive oil
2 tblspoons Ginger minced
4 tsps Cumin
2 tsps Coriander sprigs
1/2 tsps cayenne pepper
6 medium tomatoes seeded and chopped
1 tblspoons Fresh parsley chopped
2 tblspoons Fresh mint chopped
1/2 tsps Sugar
1/4 tsps Salt
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.
