MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Skinless Roast Chicken Breast Salad with Vegetable Chips
Categories: Salads, Chicken, African, Caribbean, Chilies
     Yield: 2 Servings

     2    chicken breasts on the bone
     9 oz Each
          MARINADE:
   1/2 c  Oil
     3 tb African spice blend:
          Whole roasted cardamon;
          Turmeric
          Cumin; coriander and
          Nigerian cayenne
          In equal amounts
     2 tb Island jerk seasoning
          Fresh thyme
          Fresh cilantro
     1 ts Freshly ground pepper

 Trim fat and slightly pound chicken breast if boneless. Blend
 all spices and herbs with oil in a bowl or holding pan. Add
 chicken to spice mixture. Refrigerate and marinate for at least an
 hour.

 In a medium size saute pan on medium heat, add 2 teaspoons of
 desired oil. Let oil get almost smoking hot. Add chicken, skin
 side down, immediately. Let sear for 20 to 30 seconds or until
 golden brown. Turn over, removing all excess fat from the pan. Put
 into a 375 degree oven for 8 minutes if boneless and 15 to 18
 minutes with the bone in. When done, remove from pan and let it
 rest for 5 minutes so that the juices flow and relax through the
 meat.

 Peel skin off with a small knife and slice thin slices with a
 sharp slicing knife or chef's knife.

 Fan the meat over Wilted Mustard Greens. Drizzle the Spinach and
 Roasted Garlic Vinaigrette over the meat lightly and also on the
 plate. Garnish with fresh beet and carrot chips that have been
 slow roasted in a 275 degree oven.

 Chef's note: You can use any fresh greens or green mixture (i.e:
 mesclun mix, Romaine, green leaf or radicchio)

 Recipe courtesy of Dirk Zephir, Executive Chef of Soul Cafe.

MMMMM