Recipe - Cumin-Crusted Chicken

One fourth cup Chopped tomato
3 tablespoon Peeled, chopped cucumber
3 tablespoon Chopped green bell pepper
1 tablespoon Chopped purple onion
1 small Jalapeno pepper,
seeded/chopped
1 tablespoon Ground cumin
1 teaspoon Pepper
4 Boneless (4 oz.) skinless
chicken breast halves
1 tablespoon Red wine vinegar
4 Cherry tomatoes, optional
Fresh basil, optional

Combine first 5 ingredients in a small bowl; set aside. Combine cumin and
pepper; rub chicken breast halves on all sides with cumin mixture. Place a
large castiron skillet over MediumHigh heat until hot. Add chicken and
cook 6 minutes on each side or until tender. Remove chicken from skillet,
reserving drippings in skillet; set chicken aside. Add vinegar to pan
drippings, and cook 2 minutes, stirring constantly. Pour over reserved
vegetable mixture; toss well. Thickly slice each chicken breast half
diagonally across grain, and arrange on individual serving plates. Serve
with reserved tomato relish. Garnish each serving with cherry tomatoes and
basil, if desired. Yield: 4 servings. Per chicken breast half and 3 T.
tomato relish: 155 calories, 3.4 gr. fat,
72 mg. cholesterol MC formatting by bobbi744@sojourn.com

Recipe by: Cooking Light Card Posted to Digest eatlf.v097.n062 by Roberta
Banghart bobbi744@sojourn.com on Mar 06, 1997