Feta-Filled Chicken Breasts with Cumin, Tomatoes and Mint

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins


4 chicken breast halves, pre-marinated in lemon-pepper sauce
1/4cup feta cheese
1tablespoon olive oil
2tablespoons ginger, minced
4teaspoons cumin
2teaspoons coriander
1/2teaspoon cayenne pepper
6medium tomatoes, seeded and chopped
1tablespoon fresh parsley, chopped
2tablespoons fresh mint, chopped
1/2teaspoon sugar
1/4teaspoon salt


  1. In side of each chicken breast halve, make slit.  Stuff one quarter of feta cheese into each pocket.
  2. 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.
  3. 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.
  4. Return chicken to pan; warm in pan for 1 minute.
  5. Place chicken breast on serving platter.  Top with tomato sauce.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 250
  • Fat 10g
  • Saturated Fat 3g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 80mg
  • Sodium 330mg
  • Potassium 740mg
  • Carbohydrate 10g
  • Fiber 3g
  • Sugars 6g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 45%
  • Calcium 10%
  • Iron 15%