Recipe: Middle Eastern Chicken with Wisconsin Tomato Feta Relish (serves 2)

MIDDLE EASTERN CHICKEN WITH
WISCONSIN TOMATO FETA RELISH

1 whole chicken breast, boned, skinned, split
4 teaspoons red wine vinegar
1 1/2 teaspoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 large tomato, seeded, diced
3 green onions, sliced
3 tablespoons chopped fresh mint
1/4 cup crumbled Wisconsin Feta Cheese
1 tablespoon olive oil

Put each chicken breast half between 2 sheets of plastic wrap. Flatten to a uniform thickness of 1/4 inch, set aside.

Mix vinegar, mustard and seasonings in a small dish; set aside.

Combine tomato, green onions, mint, Feta, 1 1/2 teaspoons of the oil, and 1 1/2 teaspoons of the vinegar mixture in a small bowl, set aside.

Brush both sides of chicken with remaining vinegar/mustard mixture; set aside.

Place a large skillet over high heat. When it's hot, add remaining 1 1/2 teaspoons oil and heat about 30 seconds. Add chicken breasts. Cook, turning once, until they are cooked through, about 3 minutes total. Transfer chicken to two dinner plates.

Add tomato mixture to skillet, cook and stir about 20 seconds and divide between chicken breasts. Serve at once.

Servings: 2
Source: Wisconsin Milk Marketing Board