Ingrediants
- 1 tsp cumin seeds
- 2 medium cucumbers (1 1/4 lbs), peeled, seeded, quartered lengthwise and sliced 1/4 inch thick
- 1 cup roasted cashews, halved lengthwise or coarsely chopped (4 1/2 oz)
- 2 scallions, thinley sliced
- 2 tsp fresh lemon juice
- 1/4 cup plus 2 tblsp extra-virgin olive oil
- 1/4 cup coarsely chopped flat-leaf parsley
- Salt & freshly ground pepper
- 4 skinless, boneless chicken breast halves (6 oz ea)
Cucumber Instructions
- In a small skillet, cook the cumin seeds over moderate heat until fragrant, amout 1 minute.
- Transfer to a work surface and let cool, then coarsely chop.
- In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, 1/4 cup of the olive oil and the parsley; season with salt & pepper
Chicken Instructions
- Heat the remaining 2 tblsp of olive oil in a large skillet
- Season the chicken breasks with salt and pepper and cook over moderately high heat until lightly browned, about 3 minutes
- Reduce the heat to moderately low and continue cooking for 3 minutes
- Turn and cook the chicken until browned on the other side and just cooked through, about 6 minutes longer
- Thickly slice each chicken breast crosswise, mound the cucumber salad on top and server
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