Anononymous 8-09-05

4 boneless skinless chicken breast halves

Salt ; to taste

Freshly-ground black pepper ; to taste

1 tablespoon ground cumin

2 tablespoon olive oil ; divided

2 medium zucchini ; julienned

2 red bell peppers ; stemmed, cored,

and julienned

1/2 cup snipped fresh chives

4 sprigs herbs of choice ; for garnish

ROASTED TOMATILLO AND MANGO SALSA

10 medium tomatillos

2 ripe mangoes ; peeled, seeded,

and diced

2 tablespoon fresh lime juice

3 tablespoon virgin olive oil

1/2 cup fresh cilantro leaves

Salt ; to taste

1 jalape�o pepper ; roasted, peeled,

and diced

To roast the tomatillos: Preheat the oven to 450 degrees. Wash tomatillos with the husks on. Transfer to an ovenproof pan or dish large enough so that they do not overlap. Place on the lower rack of the oven and cook until tender, stirring often, about 10 to 15 minutes. Remove and cool. Peel off the husks and rinse the tomatillos if sticky. Dice finely. To prepare the

salsa: In a medium bowl, combine the tomatillos, mangoes, lime

juice, olive oil and cilantro. Season with salt and jalape�o pepper

to taste. Refrigerate until ready to serve. Preheat the

grill. Lay a large piece of plastic wrap on the countertop. Rub a

few drops of cold water across the surface of one chicken breast.

Loosely fold the plastic wrap over the chicken. Pound with a meat

mallet until it is about 1/4-inch thick. Repeat with the remaining

chicken breasts. Refrigerate until ready to cook. Season

the chicken with salt, pepper and cumin. Rub the surface of each

chicken breast with a few drops of olive oil. Sear on the grill, about 3 minutes. Turn over and cook until the desired degree of doneness is reached, about 2 or 3 minutes, depending on the heat of your grill. Meanwhile, in a nonstick skillet, heat the

remaining olive oil over high heat. Add the zucchini and peppers,

cooking until hot and just tender, about 3 or 4 minutes. Season with

salt and pepper. Toss with half of the chives. Divide and mound into the center of warm individual serving plates. Place the chicken breast atop the vegetables. Drizzle the salsa around the chicken and place a small mound atop the chicken.

Sprinkle with the remaining chives. Garnish with herbs of choice.