Cumin Crusted Chicken Saladpoultry, salads 1/4 cup chopped tomato 3 tablespoon peeled, chopped cucumber 3 tablespoon chopped green pepper 1 tablespoon chopped purple onion 1 small jalapeno pepper chopped 1 tablespoon ground cumin 1 teaspoon pepper 4 (4 oz. ) chicken breasts 1 boned and skinned 1 tablespoon red wine vinegar 1 cherry tomatoes (optional) 1 fresh basil (optional) Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture. |
