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| Cumin-Crusted Chicken Breasts August, 2005 Serves 4 / A well-seasoned chicken dish that can be prepared quickly. It nicely sets off all the flavors of fresh vegetables, making a perfect meal with the polenta and pepper recipes. 4 tablespoons ground cumin seed 4 tablespoons ground coriander seed 4 boneless, skinless chicken breast halves Salt and pepper, to taste Olive oil for sauté 1. Mix cumin and coriander together in a shallow dish and dredge both sides of all four chicken pieces. Sprinkle with salt and pepper. 2. In a nonstick frying pan, heat about 2 tablespoons olive oil, or less if your pan is well-seasoned. Over medium-high heat, sauté chicken on both sides until just cooked through, about 5–6 minutes per side. PER SERVING: 211 cal, 45% fat cal, 10g fat, 2g sat fat, 73mg chol, 27g protein, 1g carb, 1g fiber, 66mg sodium |