Sauteed Chicken Breasts With Cucumber Salad

Name: Sauteed Chicken Breasts With Cucumber Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon cumin seed; 1 cup roasted cashews, coarsely chopped; 2 medium cucumbers, peeled seeded, quartered lengthwise and sliced 1/4 inch thick; 2 scallions, thinly sliced; 2 teaspoons fresh lemon juice; 1/4 cup extra virgin olive oil, plus; 2 tablespoons extra virgin olive oil; 1/4 cup coarsely chopped flat leaf parsley; salt & freshly ground black pepper; 4 (6 ounce) boneless skinless chicken breast halves (6 ounces each)

Submitted by Chef #307926

"A light and fresh tasting summer dish"

Download

Ready In:: 27mins
Ingredients:: 10
Serves:: 4

ingredients

1 teaspoon cumin seed
1 cup roasted cashews, coarsely chopped
2 medium cucumbers, peeled seeded, quartered lengthwise and sliced 1/4 inch thick
2 scallions, thinly sliced
2 teaspoons fresh lemon juice
¹⁄₄ cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
¹⁄₄ cup coarsely chopped flat leaf parsley
salt & freshly ground black pepper
4 (6 ounce) boneless skinless chicken breast halves (6 ounces each)

directions

In a small skillet, cook the cumin seeds over moderate heat until fragrant, about 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 and pepper.
Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the chicken breasts 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 serve.