Cumin-Crusted Chicken with Gazpacho Salsa
½ c chopped tomato
¼ c chopped cucumber
¼ c chopped green bell pepper
2 Tbsp chopped red onion
½ tsp chopped, seeded jalapeno pepper
1 Tbsp ground cumin
1 tsp pepper
¼ tsp salt
4 skinned, boned chicken breast halves
1 Tbsp red wine vinegar
parsley sprigs (optional)
Combine first 5 ingredients in a bowl; set aside
Combine cumin, pepper, and salt; rub chicken with cumin mixture. Place a large, heavy skillet over medium-high heat until hot. Add chicken and cook 6 min. on each side3 or until done. Remove from skillet, reserving drippings in skillet; set chicken aside, and keep warm.
Add vinegar to skillet and cook 2 min., stirring constantly. Pour over tomato mixture and toss well. Serve with chicken. Garnish with parsley, if desired.
Creamy Rice with Lemon, Herbs, and Parmesan
4 quarts water
2 c Arborio rice or medium-grain rice
1 c chopped onion
½ c chopped fresh parsley
6 Tbsp (3/4 stick) butter, cut into small pieces, room temperature
¼ c chopped fresh basil
1 Tbsp fresh lemon juice
1 tsp grated lemon peel
1 c (packed) plus 2 Tbsp grated Parmesan cheese (about 3 ounces)
Fresh basil sprigs (optional)
Bring water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 min. Drain, reserving ½ c liquid.
Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved ½ c cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 Tbsp cheese. Garnish with basil sprigs and serve.
Bon Appetit!!
