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