Cucumber Yogurt Chicken Recipe
Ingredients
| 1 8-ounce carton plain low-fat yogurt | ||
| 1 cup chopped, peeled seedless cucumber | ||
| Radishes | 1/2 Cup (16 tbs), finely chopped | |
| 2 tablespoons mayonnaise or salad dressing | ||
| Lemon peel | 1/4 Teaspoon, finely shredded | |
| Lemon juice | 1 Tablespoon | |
| 1/4 teaspoon bottled hot pepper sauce | ||
| Garlic | 1 Clove (5gm), minced | |
| Boneless chicken breast | 4 | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Cooking oil | 2 Teaspoon | |
Directions
For sauce, in a small bowl combine yogurt, cucumber, radishes, mayonnaise, lemon peel, lemon juice, hot pepper sauce, and garlic.
Cover and chill until ready to serve.
Sprinkle chicken with salt and ground red pepper.
In a large nonstick skillet heat oil over medium-high heat.
Add chicken and cook for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once.
Cover and chill until ready to serve.
Sprinkle chicken with salt and ground red pepper.
In a large nonstick skillet heat oil over medium-high heat.
Add chicken and cook for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once.
Chef
