This is a print preview of "Chicken Breast Marinated In Yoghurt And Grilled With Trop" recipe.

Chicken Breast Marinated In Yoghurt And Grilled With Trop Recipe
by Global Cookbook

Chicken Breast Marinated In Yoghurt And Grilled With Trop
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  Servings: 1

Ingredients

  • Marinade
  • 1 tsp Roasted and crushed cumin seed, (grnd cumin only)
  • 1/2 tsp Red chilli flakes
  • 2 tsp Roasted garlic
  • 1/4 c. Chopped scallions, white part only
  • 1 c. Greek lowfat yoghurt
  • 1 tsp Paprika
  • 1 tsp Fresh lemon juice Salsa
  • 3 x Spring onions, diced
  • 1 x Hard mango, peeled, stoned and diced
  • 1 x Red chilli, minced
  • 1/2 x Cucumber, peeled, seeded and diced
  • 1 x Roasted red pepper, diced Rice wine vinegar Extra virgin olive oil Lemon juice
  • 1 tsp Sugar A little minced coriander
  • 4 x Chicken breasts, skinned and boned

Directions

  1. Marinade: Take the Greek lowfat yoghurt and pour it into a bowl. Add in the grnd cumin, 1/2tsp paprika, dry chilli, lemon juice, salt, pepper and the scallions with the roasted garlic (roast garlic is made by placing a clove in the oven till it naturally pops out of its skin).
  2. Give all of these ingredients a stir so which they are mixed well.
  3. Place the breasts in the marinade and leave for at least 4 hrs or possibly preferably overnight.
  4. Vinaigrette: Put the mango, cucumber, spring onions, red chilli, red pepper and a dash of lemon juice in a bowl. Mix well, add in some salt and pepper, sugar, coriander and some extra virgin olive oil and mix again.
  5. Take a chicken breast, removing excess marinade and place on the griddle. The breast should be nicely marked on each side. Reduce the heat and cook the chicken through well for 12-15 min. You can transfer the breasts to the oven to finish cooking if a griddle is not available. To finish, pop the chicken on a dish and add in the salsa.