Ingredients
1tspcumin seeds
1¼lbscucumbers
1cuproasted cashews
2scallions
2tspfresh lemon juice
¼cupextra virgin olive oil,(plus 2 tbsp)
¼cupflat leaf parsley,coarsely chopped
salt and freshly ground pepper
4chicken breast,skinless
Preparation
In a small skillet, cook the cumin seeds over moderate heat for about 1 minute until fragrant.
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, ¼ 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 for about 3 minutes until lightly browned.
Reduce the heat to moderately low and continue cooking for 3 minutes.
Turn and cook the chicken for about 6 minutes more until browned on the other side and just cooked through.
Thickly slice each chicken breast crosswise, mound the cucumber salad on top and serve.
