Chicken Breasts Marinated In Yogurt & Grill
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Chicken Breasts Marinated In Yogurt & Grill
  Chicken    Yogurt  
Last updated 6/12/2012 12:49:16 AM. Recipe ID 10582. Report a problem with this recipe.
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      Title: Chicken breasts marinated in yogurt & grill
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
  :          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
  :          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
  
  




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Recipe ID 10582 (Apr 03, 2005)

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