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Ingredients:
4 chicken breast
4 Tablespoon(s) olive oil
2 clove garlic; minced
6 Tablespoon(s) lemon juice; divided
6 Teaspoon(s) cumin; divided
2 Teaspoon(s) grated lemon peel
3 stale pita bread; cut into 1/4 inch pcs
1 Cup(s) parsley or cilantro; chopped
6 Cup(s) plum tomatoes; chopped
4 Cup(s) green onions; chopped
1/2 mint leaves; chopped
Directions: Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight. Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken. Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint. Contributor: Bon Appetit February 2004
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