Yield: 2 Servings
|¾ pounds||Boneless skinless chicken breasts|
|1 cup||Nonfat yogurt, drained|
|¼ cup||Loosely packed fresh mint leaves plus 2 tablespoons, chopped|
|½ \N||Inch fresh ginger, peeled and chopped|
|1 teaspoon||Ground coriander|
|2 teaspoons||Butter or margarine|
|¼ cup||Onion, chopped|
|2 mediums||Cloves garlic, crushed|
Remove fat from chicken and make 3 or 4 long slits in meat to allow marinade to penetrate. Mix yogurt, ¼ cup chopped mint, ginger, coriander, cayenne and sugar to make marinade. Divide marinade, reserving half in a separate bowl. Add chicken to one half of the marinade and let marinate 10 minutes, turning once during this time. Heat margarine on medium high in a nonstick skillet just large enough to hold chicken. Remove chicken from marinade; discard marinade. Add onion, garlic and chicken to the skillet.
Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium.
Spoon reserved marinade over chicken, cover and cook 5 minutes. Sprinkle with remaining 2 tablespoons chopped mint and serve.
Recipe by: Austin American Statesman 4/2/97 Posted to MC-Recipe Digest V1 #563 by Sherry Zeiss <zeiss@...> on Apr 12, 1997