Middle Eastern Chicken with Tomato and Wisconsin Feta Relish
- 2 boneless, skinless chicken breast halves
- 4 teaspoons red wine vinegar
- 1½ teaspoons Dijon mustard
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground red pepper
- 1 large tomato, seeded and diced
- 3 green onions, sliced
- 3 tablespoons chopped fresh mint
- ¼ cup crumbled feta cheese
- 1 tablespoon olive oil, divided
Instructions:
This dish makes a savory main course.
- Put each breast half between 2 sheets of plastic wrap. Flatten to a uniform thickness of ¼ inch; set aside. Mix the vinegar, mustard, and seasonings in a small dish. Combine the tomatoes, green onions, mint, cheese, 1½ teaspoons of the oil, and 1½ teaspoons of the vinegar mixture in a small bowl; set aside. Brush the remaining vinegar/mustard mixture onto both sides of the chicken. Set aside.
- Place a large skillet over high heat. When hot, add the remaining 1½ teaspoons of 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.