four 6-ounce boneless skinless chicken breasts (see hints below)
1 - 2 Tbs oil for sauteing chicken
for the spice rub:
1 Tbs paprika
1 Tbs ground cumin
1 Tbs ground cinnamon
for the salsa:
1 1/2 cups diced red tomato
1 1/2 cups diced green tomato
1/4 cup chopped cilantro or parsley
1/4 - 1/3 cup small diced red onion
1 small jalapeno pepper, deseeded and finely chopped
3 - 4 Tbs olive oil
2 Tbs lemon or lime juice (or red wine vinegar)
salt to taste if you like
Make the sweet spice rub by combining equal parts paprika, ground cumin and cinnamon.
Make the tomato salsa by combining equal parts small diced red and green tomato, add a little chopped cilantro or parsley, a little finely diced red onion, some deseeded and minced jalapeno pepper, add a bit of extra virgin olive oil and some lime or lemon juice and mix it up.
Pat the boneless skinless chicken breasts dry with paper towels and then generously season both sides with the sweet spice.
Add a little splash of olive oil to a heavy bottomed nonstick pan on medium to medium high heat and saute the chicken on both sides until it is cooked through.
You could season the salsa with a little salt to taste if you like and you could use just red tomato if you don't have a green tomato.
Thinner chicken breasts work best for this technique. Cook the chicken outside on the grill instead.