Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita Recipe
    Lost? Site Map

    Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita

    Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita. Photo by kolibri

    1/1 Photo of Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    NcMysteryShopper's Note:

    Great Crusted Chicken with a nice mixture of indian spices. The tangy yogurt and spices in the raita suggest an equally tart Sauvignon Blanc like the 2001 St. Supèry or the 2000 Silverado.Recipe by Joanne Weir author of More Cooking in the Wine Country.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.
    2. 2
      Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
    3. 3
      Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.

    Ratings & Reviews:

    • on September 21, 2005

      55

      So tasty and easy! I was a bit suspicious of just using those spices, no masala or anything - but it worked extremely well. And putting lemon zest into the raita was a stroke of genius, gives it a really fresh taste. Superb recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita

    Serving Size: 1 (263 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 474.8
     
    Calories from Fat 226
    47%
    Total Fat 25.2 g
    38%
    Saturated Fat 6.1 g
    30%
    Cholesterol 149.5 mg
    49%
    Sodium 152.1 mg
    6%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.9 g
    11%
    Protein 53.7 g
    107%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites