Dukkah Chicken

Chicken	Dukkah Seasoning
1 Tb. Dukkah seasoning	1/2 C. toasted hazelnuts
6 oz. snap peas	1/2 C. toasted sesame seeds
4 Tb. sour cream	2 Tb. coriander
whole lime	1/2 tsp. cumin
1 Tb. olive oil	2 Tb. ground black pepper
	1 tsp. salt

Begin with making the citrus sour cream. Zest a lime into a custard cup; top with sour cream and just a little sprinkle of salt. Cut and squeeze lime juice into sour cream mixture. Stir until smooth and a little on the thin side. Butterfly chicken breasts and pound to uniform thickness. Season both sides of breasts with salt, pepper and dukkah seasoning. Heat olive oil in your skillet. Cook chicken for about 7 minutes per side. Set chicken aside to rest while you cook snap peas. Wash skillet and re-oil. Cook snap peas for about 3 minutes tossing constantly until they turn a brilliant green color. Serve chicken with side of peas and drizzle of citrus sour cream on top.