Name: Sautéed Chicken Breasts with Cucumber Salad
Yield: 4
Ingredients: 1 tsp. cumin seeds -; 2 medium cucumbers (1 1/4 pounds) -; 1 c. roasted cashews -; 2 scallions -; 2 tsp. fresh lemon juice -; 1/4 c. plus 2 tablespoons extra-virgin olive oil -; 1/4 c. coarsely chopped flat-leaf parsley -; Salt and freshly ground pepper -; 4 skinless -

Sautéed Chicken Breasts with Cucumber Salad

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Ingredients for - Sautéed Chicken Breasts with Cucumber Salad

1. 1 tsp. cumin seeds -

2. 2 medium cucumbers (1 1/4 pounds) -

3. 1 c. roasted cashews -

4. 2 scallions -

5. 2 tsp. fresh lemon juice -

6. 1/4 c. plus 2 tablespoons extra-virgin olive oil -

7. 1/4 c. coarsely chopped flat-leaf parsley -

8. Salt and freshly ground pepper -

9. 4 skinless -

How to cook deliciously - Sautéed Chicken Breasts with Cucumber Salad

1. Stage

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. Stage

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.

3. Stage

Variations : Use the cucumber salad as an accompaniment for salmon or bluefish, or mix it with plain yogurt for a version of Indian raita.