Cumin Chicken with Hot-Citrus Salsa

Description:
"This prizewinning chicken dish shows how international ingredients
have influenced the way we cook today."

Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 dried tomato halves -- not oil packed
1/2 cup boiling water
1 medium orange
2 teaspoons fresh cilantro, basil or parsley -- snipped
1 teaspoon grated ginger root
1/2 teaspoon jalapeno pepper -- finely chopped
2 medium skinless boneless chicken breast halves
3/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
hot cooked brown rice

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 t. of the juice. In a medium mixing bowl combine tomatoes, chopped orange, reserved orange juice, cilantro, gingerroot and jalapeno pepper. Set aside.

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" thickness. Remove plastic wrap. In a small mixing bowl combine cumin, salt, and black pepper; rub on both sides of chicken.

In a 10" skillet cook chicken in hot oil over medium heat about 3 min per side or till chicken is no longer pink. To serve, spoon salsa over chicken. Serve with hot cooked rice.