Cumin Chicken With Hot Citrus Salsa
|Dried tomato halves||4 (Not Oil Packed)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Snipped cilantro/Fresh basil/parsley||2 Teaspoon|
|Snipped fresh cilantro/Fresh basil/parsley||2 Teaspoon|
|Grated ginger root||1 Teaspoon|
|Chopped jalapeno pepper||1⁄2 Teaspoon|
|Skinless boneless chicken breast halves||2 Medium|
|Ground cumin||3⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cooking oil||1 Tablespoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
1 For salsa, in a small mixing bowl combine the tomatoes and boiling water. Let stand 10 minutes. Drain; chop tomatoes. Peel and chop the orange, reserving about 2 teaspoons of the juice. In a medium mixing bowl combine tomatoes, chopped orange, reserved orange juice, cilantro, gingerroot, and jalapeno pepper. Set aside.
2 Rinse chicken; pat dry with paper towels. Place each breast half between 2 pieces of heavy plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap. In a small mixing bowl combine cumin, salt, and black pepper; rub on both sides of chicken.
3 In a 10-inch skillet cook chicken in hot oil over medium heat about 3 minutes per side or until chicken is no longer pink. To serve, spoon salsa over chicken