Cucumber Chicken

• 6 whole Boneless, Skinless Chicken Breasts
• Oil, Enough To Cover The Bottom Of Your Skillet, For Frying
• Emeril's Essence, To Taste
• 1 whole Cucumber (peeled, Seeded, And Diced Small)
• 23 cups (Real) Mayonnaise
• 2 Tablespoons Fresh Chopped Rosemary
• Salt And Pepper, to taste

1. Rinse the chicken, and pat it dry.
2. Heat 1/4 inch of oil over medium heat in a heavy skillet.
3. Season one side of the chicken with Emerils Essence (or seasoned-salt mixed with cayenne pepper if you prefer) and place chicken seasoned-side-down in the (hot) skillet.
4. While cooking the first side, season the top of the meat with Emerils Essense (or your seasoned salt mixture).
5. Cook until well-browned on the bottom, then turn over the chicken and cook the second side until browned and cooked-through (juices should run clear).
6. While the chicken is cooking, mix the diced cucumber, mayonnaise, rosemary, salt and pepper in a bowl.
7. Taste and adjust seasonings as desired.
8. When done, remove the chicken from the skillet onto a paper towel-lined plate.
9. Serve the chicken topped with the cucumber sauce.

chicken breasts, oil, cucumber, mayonnaise, fresh chopped rosemary, salt

Taken from tastykitchen.com/recipes/main-courses/cucumber-chicken/ (may not work)