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Lemon-Infused Spice-Crusted Chicken Breasts Recipe

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Ingredients

Adjust Servings:
2 1/2 tablespoons coriander seeds
2 1/2 tablespoons cumin seeds
2 1/2 tablespoons fennel seeds
1/2 seedless cucumber unpeeled and coarsely shredded
1 1/4 cups plain yogurt
1 tablespoon finely grated lemon zest
1 garlic clove minced
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
6 (6 ounce) boneless chicken breast halves with skin
1/4 cup extra virgin olive oil

Nutritional information

474.8
Calories
226 g
Calories From Fat
25.2 g
Total Fat
6.1 g
Saturated Fat
149.5 mg
Cholesterol
152.2mg
Sodium
7.2 g
Carbs
2.4 g
Dietary Fiber
2.9 g
Sugars
53.8 g
Protein
263g
Serving Size (g)
6
Serving Size

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Lemon-Infused Spice-Crusted Chicken Breasts Recipe

Features:
    Cuisine:

    Great Crusted Chicken with a nice mixture of indian spices. The tangy yogurt and spices in the raita suggest an equally tart Sauvignon Blanc like the 2001 St. Supry or the 2000 Silverado.Recipe by Joanne Weir
    author of More Cooking in the Wine Country.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita,Great Crusted Chicken with a nice mixture of indian spices. The tangy yogurt and spices in the raita suggest an equally tart Sauvignon Blanc like the 2001 St. Supry or the 2000 Silverado.Recipe by Joanne Weir author of More Cooking in the Wine Country.,So tasty and easy! I was a bit suspicious of just using those spices, no masala or anything – but it worked extremely well. And putting lemon zest into the raita was a stroke of genius, gives it a really fresh taste. Superb recipe.


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    Steps

    1
    Done

    Preheat the Oven to 350. in a Small Dry Skillet, Toast the Coriander, Cumin and Fennel Seeds Over Moderate Heat Until Golden and Fragrant, About 3 Minutes. Transfer to a Spice Grinder and Let Cool. Grind the Seeds to a Fine Powder.

    2
    Done

    Spread the Shredded Cucumber on Several Layers of Paper Towel and Blot Dry With More Paper Towels. Transfer the Cucumber to a Bowl and Stir in the Yogurt, Lemon Zest, Garlic, Cayenne and 1 Teaspoon of the Spice Mixture; Season the Raita With Salt and Pepper.

    3
    Done

    Brush the Chicken With 2 Tablespoons of the Olive Oil and Season With Salt and Pepper. Sprinkle the Remaining Spice Mixture All Over the Breasts. Heat 2 Large Ovenproof Skillets Over Moderately High Heat and Add 1 Tablespoon of Olive Oil to Each. Add 3 of the Breasts to Each Skillet, Skin Side Down, and Cook Until Golden, About 4 Minutes. Turn the Breasts and Continue Cooking For Another 3 Minutes. Transfer the Skillets to the Oven and Bake the Chicken For About 8 Minutes, or Until Just Cooked Through. Serve the Chicken Warm, With the Raita.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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