KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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מתכונים
כשרים לעוף |
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KOSHER CHICKEN RECIPES |
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SAUTÉED CHICKEN BREASTS WITH CUCUMBER SALAD: |
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INGREDIENTS: |
- 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
- 1/4 cup chopped flat-leaf parsley
- Sea Salt and freshly ground
pepper
- 4 skinless, boneless chicken
breast halves
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INSTRUCTIONS: |
- In a small skillet, cook the
cumin seeds over moderate heat until fragrant, about 1
minute.
- Transfer to a work surface and
let cool, then coarsely chop them.
- 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
- Season with salt and pepper.
- Heat the remaining 2 tablespoons
of olive oil in a large skillet.
- Season the chicken breasts with
salt and pepper and cook over moderately high heat
until lightly browned, about 3 minutes.
- Reduce the heat to moderately low
and continue cooking for 3 minutes.
- Turn and cook the chicken until
browned on the other side and just cooked through,
about 6 minutes longer.
- Thickly slice each chicken breast
crosswise, mound the cucumber salad on top.
- Serve.
YIELDS: 4 Servings
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Source:
Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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