Sauteed Chicken Breasts With Cucumber Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 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.
• 2 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.