Grilled Chicken Breasts Marinated In Yogurtchicken, poultry 6 boneless; skinless chicken -- breast halves ***YOGURT MARINADE*** 1 teaspoon toasted and crushed cumin seed 1/2 teaspoon red chile flakes 2 teaspoons roasted garlic 1/4 cup minced scallions; white --part only 1 cup plain yogurt 1 teaspoon paprika 1 tablespoon fresh lemon juice ***LEMON-TARRAGON VINAIGRETTE*** 1/2 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) 1/2 cup olive oil or; 1/2 cup chicken stock -- defatted kosher salt and freshly ground white pepper YOGURT MARINADE: In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in the refrigerator for at least 2 hours. LEMON-TARRAGON VINAIGRETTE: In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate THE CHICKEN: Preheat the grill 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 sauté pan and quickly sauté the savory greens until just wilted. Serve the chicken on top of the greens and drizzle with the vinaigrette to taste. Recipe By: COOK'S CHOICE SHOW #CH1215 |
