Chicken breasts marinated in yogurt and grilled

Yield: 1 Servings

Measure Ingredient
1 teaspoon Toasted and crushed cumin seed
½ teaspoon Red chile flakes
2 teaspoons Roasted garlic
¼ cup Minced scallions,; white part only
1 cup Plain yogurt
1 teaspoon Paprika
1 tablespoon Fresh lemon juice
6 Boneless, skinless chicken breast halves
½ cup Fresh lemon juice
1 teaspoon Grated lemon zest
2 tablespoons White wine vinegar
1 tablespoon Minced shallots
2 tablespoons Minced fresh tarragon
2 teaspoons Honey; (or to taste)
½ cup Olive oil or; 1/2 cup defatted chicken stock
Kosher salt and freshly ground white pepper

YOGURT MARINADE

LEMON-TARRAGON VINAIGRETTE

In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in the refrigerator for at least 2 hours. In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times with hand blender. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days.

Makes approximately 2 cups.

Preheat the broiler or stove top grill. Wipe any excess marinade from the chicken. Grill or broil until the chicken is just done and juicy, about 3 to 4 minutes on each side. While the chicken is cooking, heat the olive oil in a large saute pan and quickly saute the savory greens until just wilted.

Serve the chicken on top of the greens and drizzle with the vinaigrette to taste.

Yield: 6 servings

Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 12:45:37 -0400 From: Meg Antczak <meginny@...>

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