• Roasted Acorn Squash, Pomegranate and Arugula Salad
• Cider-Poached Pears with Yogurt and Toasted Almonds
• Pan-Seared Halibut with Quinoa and Parsley Vinaigrette
• Herb Crusted Grilled Turkey Breast
• Creamy Mushroom Sauce
• Leek and Celery Stuffing
• Roasted Root Vegetable with Mandarin and Thyme
• Pecan Crusted Caramelized Apple Crisp
• Grilled Tuna with Herb Tapenade and Succotash
• Salad of Green Papaya with Peanut and Grilled Shrimp
• Grilled Peaches with Raspberry Yogurt and Almonds
• Vanilla Cupcakes
• Nectarine and Raspberry Sundae
• Chipotle Grilled Pork Tenderloin with Braised Cabbage
• Green Bean and Grilled Onion Salad with Feta
• Spicy Black Bean Soup with Lime and Cilantro
• Smoked Trout Dip
• Salmon Steamed in Paper Hearts with White Wine and Orange
• Chicken Cacciatore
• Turkey and Vegetable Chili
• Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
• Rosemary Skewered Chicken with Orange Glaze
• Fennel and Clam Soup
• Turkey and Black Bean Chili
• Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
• 7 Layer Dip

Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce

Serves 4

INGREDIENTS

1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric powder
2 boneless skinless chicken breasts
1 teaspoon lemon juice
2 cloves garlic, peeled and chopped fine
1/2 cucumber, peeled and deseeded and finely diced
4 cups mixed baby salad greens
4 sprigs fresh cilantro

METHOD

• Preheat a grill or grill pan.
• Place a small sauté pan over medium high heat and toast each of the seeds separately for 1 to 2 minutes and remove from pan to a mixing bowl to cool.
• Using a mortar and pestle or a food processor grind the spices into a powder being sure to break up any large pieces of the seeds.
• Pass the spice mix through a small sifter into a mixing bowl and mix well, set aside.
• On a clean work surface lay out several even layers of plastic wrap approximately 1 foot wide and place one chicken breast over the plastic.
• Cover the chicken with another piece of layered plastic and lightly pound the chicken breast with a meat mallet or meat tenderizer until the chicken breast is thinned out to about a 1/2 inch thickness, being careful not to rip or tear the chicken breast.
• Repeat with the second chicken breast.
• Lightly brush the grill with a little vegetable oil.
• Season each side of the chicken generously with the spice mix and reserve any remaining spice mix for a later use in an airtight container.
• Place the chicken breasts on the grill and cook for 3 to 4 minutes on each side or until an instant read thermometer inserted into the chicken reads 165F.
• While the chicken is cooking mix the lemon juice, garlic, cucumber and yogurt in a small mixing bowl until well incorporated.
• Remove the chicken from the grill to a plate and let rest for 2 to 3 minutes.
• Arrange the greens on a large serving platter.
• Place the chicken breasts atop the greens and drizzle the sauce over and around the chicken.
• Garnish the chicken with cilantro leaves and serve.