Instructions Jump to Ingredients ↑

  1. A simple five-ingredient spice “crust” lends amazing flavor to chicken breasts. Toasting the cumin is a key. To toast it, heat a small dry skillet over medium-high heat and cook the seeds 1 minute or until they turn reddish brown and become fragrant, stirring them frequently.

  2. cup chopped cilantro 3 tablespoons cumin seeds, toasted, coarsely crushed*

  3. tablespoons minced garlic 1/2 teaspoon pepper 1/2 teaspoon coarse salt 2 tablespoons olive oil, divided 4 boneless skinless chicken breast halves 1. Combine all ingredients except oil and chicken in small bowl. Stir in 1 tablespoon of the oil. Press mixture firmly onto top of chicken.

  4. Heat large nonstick skillet over medium heat until hot. Add remaining 1 tablespoon oil; heat until hot. Gently add chicken; cook 8 to 10 minutes or until no longer pink in center, gently turning once.

  5. TIP *Crush with mortar and pestle or flat side of chef’s knife.

  6. servings PER SERVING : 235 calories, 11.5 g total fat (2 g saturated fat), 27.5 g protein, 3.5 g carbohydrate, 75 mg cholesterol, 270 mg sodium, .5 g fiber


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