Inspired by the exotic flavors of the Far East, these mouthwatering chicken breasts are wonderful with rice and a vegetable, but are equally terrific sliced up on top of a salad of baby greens.

Black Peppercorns, Coriander Powder, Cumin Ground, Hungarian Paprika

1 3/4 - 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 tablespoon olive oil
2 teaspoons coriander powder
2 teaspoons cumin ground
1 teaspoon Hungarian paprika
1 teaspoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons sweetened or unsweetened shredded coconut
1 lime, quartered

Place the chicken, oil, coriander, cumin, paprika, brown sugar, salt and pepper in a large shallow bowl and stir to combine.  Cover and refrigerate at least 1/2 hour and up to overnight.

Place a large cast iron or non stick skillet over high heat and when it is hot, add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions.  Cook until well browned and cooked throughout, about 5 minutes per side.  

Transfer the chicken to a platter, sprinkle with the coconut, drizzle with the lime juice and serve immediately.

Yield: 4 servings
Level of Difficulty: 3
Time: 30 minutes plus 1/2 hour to overnight refrigeration