1/4 c  Chopped Tomato
3 tb Peeled, Chopped Cucumber
3 tb Chopped Green Pepper
1 tb Chopped Purple Onion
1 sm Jalapeno Pepper Chopped
1 tb Ground Cumin
1 ts Pepper
4    (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tb Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)

Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A
Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken
Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat
Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove
From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over
Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast
Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With
Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes &
Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.