Makes 2 servings.
- 1 whole chicken breast, split, boned and skinned
- 4 tsp. red wine vinegar
- 1-1/2 tsp. 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 Tbsp. fresh mint, chopped
- 1/4 cup feta cheese, crumbled
- 1 Tbsp. olive oil
Put each chicken breast half between 2 sheets of plastic wrap. Flatten to a uniform thickness of 1/4”; set aside. Mix the vinegar, mustard and seasonings in a small dish. Combine the tomatoes, green onions, mint, cheese, and 1-1/2 teaspoons of the oil in a small bowl. Add vinegar mixture to the tomato mixture and 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.