Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita

• 2 1/2 tablespoons coriander seeds
• 2 1/2 tablespoons cumin seeds
• 2 1/2 tablespoons fennel seeds
• 1/2 seedless cucumber, unpeeled and coarsely shredded
• 1 1/4 cups plain yogurt
• 1 tablespoon finely grated lemon zest
• 1 garlic clove, minced
• 1/8 teaspoon cayenne pepper
• salt & freshly ground black pepper
• 6 (6 ounce) boneless chicken breast halves, with skin
• 1/4 cup extra virgin olive oil

1. Preheat the oven to 350u0b0. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.
2. Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
3. Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.

coriander seeds, cumin seeds, fennel seeds, cucumber, plain yogurt, lemon zest, garlic, cayenne pepper, salt, chicken breast halves, extra virgin olive oil

Taken from www.food.com/recipe/spice-crusted-chicken-breasts-with-lemon-cucumber-raita-136559 (may not work)