Cumin Crusted Chicken

• 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
• 1 cup fresh lemon juice
• 1/2 cup olive oil, plus 3 tablespoons
• 2 tablespoons honey
• Freshly ground black pepper
• 4 (8-ounce) frenched, skin on chicken breasts
• 1/3 cup grated cotija cheese
• Salt and freshly ground pepper

1. Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish.
2. Add the chicken and turn to coat.
3. Cover, and marinate for 1 hour in the refrigerator.
4. Preheat oven to 400 degrees F.
5. Heat a large ovenproof saute pan over medium-high heat.
6. Remove chicken from marinade and wipe off any excess.
7. Combine the ground cumin, cotija, salt, and pepper in a small bowl.
8. Dust the chicken on the skin side with the mixture.
9. Heat 3 tablespoons olive oil in a large skillet.
10. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes.
11. Turn over and place in the oven.
12. Bake for 8 to 10 minutes, or until just cooked through.

cumin seeds, lemon juice, olive oil, honey, freshly ground black pepper, chicken breasts, cotija cheese, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/cumin-crusted-chicken-recipe.html (may not work)