Grilled Chicken Breasts On Mesclun

• 4 (4-ounce) skinned, boned chicken breast halves
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon black pepper
• 2 teaspoons vegetable oil
• Cooking spray
• 6 cups mesclun (gourmet salad greens)
• 3 tablespoons white wine vinegar
• 2 tablespoons orange marmalade
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon dark sesame oil
• 4 lemon wedges

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine cumin, paprika, salt, and peppers in a large zip-top plastic bag. Brush vegetable oil over chicken; add chicken to bag. Seal bag; shake to coat.
2. Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until chicken is done.
3. Place greens in a large bowl. Combine vinegar, marmalade, soy sauce, and sesame oil; stir with a whisk until blended. Pour over greens; toss well to coat. Place 1 1/2 cups salad mixture on each of 4 plates. Cut each chicken breast across grain into thin slices; arrange on top of each salad. Serve with lemon wedges.

ground cumin, paprika, salt, ground red pepper, black pepper, vegetable oil, cooking spray, white wine vinegar, orange marmalade, soy sauce, dark sesame oil, lemon wedges

Taken from www.myrecipes.com/recipe/grilled-chicken-breasts-on-mesclun (may not work)