Grilled Chicken Cutlet with Middle Eastern Spice Rub and Baby Greens
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.
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.
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.
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