Sauteed Chicken Breasts With Cucumber Salad

A light and fresh tasting summer dish

• Ready In: 27 mins
• Serves: 4

Ingredients

• 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)

Directions

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.