Middle Eastern Chicken with Tomato & Feta Relish

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 2 servings


  • 1 whole chicken breast, split, boned, and skinned
  • 4 teaspoons red wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground red pepper
  • 1 large tomato, seeded and diced
  • 3 green onions, sliced
  • 3 tablespoons chopped fresh mint
  • 1/4 c. crumbled feta cheese
  • 1 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.