Related recipes: Cheese, Egg-Free, Low-Carb, Low-Sugar, Main Dishes, National Chicken Council, Soy-Free, Spring, Summer, Tomatoes, Wheat-Free
Add these dishes to make a full meal:
Persian Tomato and Cucumber Salad with Lime-Mint Dressing
Yield: 4 servings
4 chicken breast halves, pre-marinated in lemon-pepper sauce
1/4 cup feta cheese
1 Tbs olive oil
2 Tbs ginger, minced
4 tsp cumin
2 tsp coriander
1/2 tsp cayenne pepper
6 medium tomatoes, seeded and chopped
1 Tbs fresh parsley, chopped
2 Tbs fresh mint, chopped
1/2 tsp sugar
1/4 tsp 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; sauté 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
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.