Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 2 servings
whole chicken breast, split, boned, and skinned
teaspoons red wine vinegar
teaspoons Dijon mustard
tsp. ground cumin
tsp. ground coriander
tsp. ground red pepper
large tomato, seeded and diced
green onions, sliced
tablespoons chopped fresh mint
c. crumbled feta cheese
tbsp. olive oil
Put each breast half between 2 sheets of plastic wrap. Flatten to a uniform thickness of 1/4 inch; set aside. Mix the vinegar, mustard, and seasonings in a small dish. Combine the tomatoes, green onions, mint, cheese, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons of the vinegar mixture in a small bowl. Set aside.
Place a large skillet over high heat. When hot, add the remaining 1-1/2 teaspoons 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.
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