Chicken Breasts Marinated in Yogurt and Grilled

Categories: Poultry

Serves: 1 Servings

Ingredients:

------------------------------YOGURT MARINADE------------------------------
1 ts Toasted and crushed cumin
-seed
1/2 ts Red chile flakes
2 ts Roasted garlic
1/4 c Minced scallions,; white
-part only
1 c Plain yogurt
1 ts Paprika
1 tb Fresh lemon juice
6 Boneless, skinless chicken
-breast halves

Instructions:
-------------------------LEMON-TARRAGON VINAIGRETTE-------------------------
1/2 c Fresh lemon juice
1 ts Grated lemon zest
2 tb White wine vinegar
1 tb Minced shallots
2 tb Minced fresh tarragon
2 ts Honey; (or to taste)
1/2 c Olive oil or; 1/2 cup
-defatted chicken stock
Kosher salt and freshly
-ground white pepper

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

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