• 1 teaspoon cumin seeds
• 2 medium cucumbers - peeled, seeded, quartered lengthwise and sliced 1/4 inch thick
• 1 cup roasted cashews, halved lengthwise or coarsely chopped
• 2 scallions, thinly sliced
• 2 teaspoons fresh lemon juice
• 6 Tablespoons extra-virgin olive oil "ELEA Olive Oil"
• 1/4 cup chopped flat-leaf parsley
• Sea Salt and freshly ground pepper
• 4 skinless, boneless chicken breast halves

1. In a small skillet, cook the cumin seeds over moderate heat until fragrant, about 1 minute.
2. Transfer to a work surface and let cool, then coarsely chop them.
3. 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
4. Season with salt and pepper.
5. Heat the remaining 2 tablespoons of olive oil in a large skillet.
6. Season the chicken breasts with salt and pepper and cook over moderately high heat until lightly browned, about 3 minutes.
7. Reduce the heat to moderately low and continue cooking for 3 minutes.
8. Turn and cook the chicken until browned on the other side and just cooked through, about 6 minutes longer.
9. Thickly slice each chicken breast crosswise, mound the cucumber salad on top.
10. Serve.

YIELDS: 4 servings