Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Feta-Filled Chicken Breasts with Cumin, Tomatoes, and Mint
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2 chicken breasts, pre-marinated in lemon-pepper sauce |
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2 tablespoons feta cheese |
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1-tablespoon olive oil |
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1-tablespoon fresh ginger, minced |
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2 teaspoons cumin |
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1-teaspoon coriander |
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¼ teaspoon cayenne pepper |
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3 medium tomatoes, chopped |
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½ tablespoon fresh parsley, chopped |
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1 tablespoon fresh mint, chopped |
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¼ teaspoon sugar (splenda) |
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1/8-teaspoon salt |
Make a slit in the side of each chicken breast and stuff with 1 tablespoon each of the feta cheese. Pull together with a toothpick.
Warm skillet and add olive oil. Add chicken and sauté 4 minutes on each side. Remove from heat and set aside.
In the same skillet, add ginger, cumin, coriander, and cayenne pepper. Sauté about 15-20 seconds. Add tomatoes and simmer 1-2 minutes. Stir in parsley, mint, sugar (splenda) and salt. Return chicken to pan. Cover with tomato sauce, and warm for 1-2 minutes. Serve each breast with a spoonful of the tomato sauce.
NOTE: This was not from the low carb cookbook, but there is nothing in it high in carbs. I found the recipe in the local newspaper on 9-4-02. It is for half the given recipe and was quite adequate for us. The sauce had an unusual flavor, which we really liked. I bought Ken’s Steakhouse Lemon-Pepper Sauce to marinate the breasts and I did substitute the splenda for the sugar, as per the low carb cookbook.