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Chicken Breasts Marinated In Yogurt And Grilled

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CATEGORY CUISINE TAG YIELD
Meats, Grains Poultry 1 Servings

INGREDIENTS

1 t Toasted and crushed cumin
seed
1/2 t Red chile flakes
2 t Roasted garlic
1/4 c Minced scallions, white
part only
1 c Plain yogurt
1 t Paprika
1 T Fresh lemon juice
6 Boneless, skinless chicken
breast halves
1/2 c Fresh lemon juice
1 t Grated lemon zest
2 T White wine vinegar
1 T Minced shallots
2 T Minced fresh tarragon
2 t Honey, or to taste
1/2 c Olive oil or, 1/2 cup
defatted chicken stock
Kosher salt and freshly
ground white pepper

INSTRUCTIONS

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 <meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1946
Calories From Fat: 1160
Total Fat: 130.7g
Cholesterol: 307.7mg
Sodium: 3337.7mg
Potassium: 2774.7mg
Carbohydrates: 53.5g
Fiber: 3g
Sugar: 36g
Protein: 140.6g


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