Cumin-crusted chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped tomato |
| 3 | tablespoons | Peeled, chopped cucumber |
| 3 | tablespoons | Chopped green bell pepper |
| 1 | tablespoon | Chopped purple onion |
| 1 | small | Jalapeno pepper, seeded/chopped |
| 1 | tablespoon | Ground cumin |
| 1 | teaspoon | Pepper |
| 4 | Boneless (4 oz.) skinless chicken breast halves | |
| 1 | tablespoon | Red wine vinegar |
| 4 | Cherry tomatoes, optional | |
| Fresh basil, optional | ||
Directions
Combine first 5 ingredients in a small bowl; set aside. Combine cumin and pepper; rub chicken breast halves on all sides with cumin mixture. Place a large cast-iron skillet over Medium-High heat until hot. Add chicken and cook 6 minutes on each side or until tender. Remove chicken from skillet, reserving drippings in skillet; set chicken aside. Add vinegar to pan drippings, and cook 2 minutes, stirring constantly. Pour over reserved vegetable mixture; toss well. Thickly slice each chicken breast half diagonally across grain, and arrange on individual serving plates. Serve with reserved tomato relish. Garnish each serving with cherry tomatoes and basil, if desired. Yield: 4 servings. Per chicken breast half and 3 T.
tomato relish: 155 calories, 3⅖ gr. fat, 72 mg. cholesterol MC formatting by bobbi744@...
Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n062 by Roberta Banghart <bobbi744@...> on Mar 06, 1997