Recipe - Chicken Breasts Marinated In Yogurt And Grilled

YOGURT MARINADE
1 teaspoon Toasted and crushed cumin
seed
One half teaspoon Red chile flakes
2 teaspoon Roasted garlic
One fourth cup Minced scallions,; white
part only
1 cup Plain yogurt
1 teaspoon Paprika
1 tablespoon Fresh lemon juice
6 Boneless, skinless chicken
breast halves

LEMONTARRAGON VINAIGRETTE
One half cup Fresh lemon juice
1 teaspoon Grated lemon zest
2 tablespoon White wine vinegar
1 tablespoon Minced shallots
2 tablespoon Minced fresh tarragon
2 teaspoon Honey; (or to taste)
One half cup Olive oil or; One half 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 MCRecipe Digest V1 #250

Date: Fri, 18 Oct 1996 12:45:37 0400

From: Meg Antczak meginny@frontiernet.net