1 1/2 teaspoons vegetable oil
1 1/2 teaspoons salt
1 teaspoon white sugar
1 cup organic frozen chopped cucumber
1 onion, chopped
6 medium tomatoes, chopped
3 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon paprika
1 teaspoon paprika powder
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon dried oregano
1 dash garlic salt
In a large bowl, mix together oil, salt, sugar, cucumber, onion, tomatoes, olive oil, garlic, parsley, paprika, paprika powder, lemon juice and salt. Mix thoroughly. Cover and refrigerate 30 minutes, or until thickened.
To make the dressing: Combine lemon juice, salt, oregano, garlic salt, and chopped cucumber; mix together. Cover and refrigerate at least 2 hours to marinate cucumber.
Coat the chicken breasts in the dressing mixture and place in an ovenproof dish or broiler pan. Fry chicken breasts on all sides until crisp, about 5 minutes. Remove from oven and let cool on wire rack.