Grilled Chicken Cutlet with Middle Eastern Spice Rub and Baby Greens

Grilled Chicken Cutlet with Middle Eastern Spice Rub and Baby Greens

Ray Kachatorian

Provided by: Curtis Stone

25 mins total 15 mins prep Full Screen

Servings

Ingredients

• 2 boneless skinless chicken breasts
• 1/4 t whole coriander seeds
• 1/4 t whole cumin seeds
• 1/4 t whole fennel seeds
• 1/4 t cayenne pepper
• 1/8 t turmeric powder
• sea salt
• black pepper freshly ground
• 4 t olive oil
• 1/2 English cucumber peeled seeded and thinly sliced
• 1 c plain yogurt
• 2 cloves garlic minced
• 1 lemon
• 3 T fresh cilantro chopped
• 4 cups mixed baby salad greens

Directions

• On a clean work surface stack four 12-inch-square sheets of plastic wrap.
• Place 1 chicken breast on the stacked plastic sheets.
• Cover the chicken with another stack of plastic wrap.
• Using a meat mallet lightly pound the chicken breast until it is thinned to about a 1/4 inch thickness being careful not to rip or tear the chicken breast.
• Remove the pounded chicken breast and repeat with the second chicken breast.
• Toast the coriander seeds cumin seeds and fennel seeds in a heavy small sauté pan over medium-high heat until the spices begin to pop shaking the pan gently to jostle the spices in the skillet about 2 minutes.
• Using a Bump and Grind or another mortar and pestle grind the toasted spices into a powder. Mix in the cayenne pepper and turmeric.
• Preheat a barbecue for medium-high heat or preheat a grill pan over medium-high heat.
• Season 1 side of each pound chicken breast generously with the spice mixture and sprinkle with salt.
• Drizzle with some of the olive oil and rub the spice mixture to coat the entire top surface of the chicken breasts.
• Lay the chicken spiced side down on the grill. Immediately sprinkle the second side of the chicken breasts with the remaining spices and with salt.
• Drizzle with the remaining oil and rub the spice mixture over the top of each chicken breast.
• Grill until brown grill marks form and the chicken is just cooked through about 2 minutes per side. Transfer the chicken to 2 plates and let rest for 2 minutes.
• Yogurt Sauce
• Combine the cucumber yogurt and garlic in a small mixing bowl.
• Using a Microplane rasp grater grate the peel from half of the lemon into the yogurt mixture then squeeze about 2 teaspoons of the lemon juice into the yogurt mixture.
• Add the cilantro and stir to blend.
• Season to taste with salt and pepper.
• Assembly
• Mound the greens in 2 serving bowls then top with the chicken.
• Alternatively mound the salad alongside the chicken on plates.
• Drizzle the sauce over the chicken.
• Serve immediately and enjoy.
• Visit http://curtisstone.com.

• Filed under:
• Chicken,
• Middle Eastern,
• 30 Minute,
• Kid-Friendly,
• Main Dish,
• Dinner

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