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Greek Grilled Chicken Breast
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| This recipe uses a technique known as butterflying to make cooking even speedier. Most of the time required is for marinating. Just a quick sear on the grill and the dish is nearly done. For an especially thick yogurt cheese, drain the shredded cucumber in a colander and squeeze to remove excess liquid. INGREDIENTS Serves: Prep: 2hr 0min Cook: 6min Total: 2hr 6min CHICKEN: | |
| 4 | boneless, skinless chicken breast halves, (6 ounces each) |
| 1 tablespoon | olive oil |
| 1 tablespoon | freshly squeezed lemon juice |
| 1 teaspoon | dried oregano |
| 1 clove | garlic, minced |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| YOGURT CHEESE: | |
| 1 1/4 cups | fat-free greek-style yogurt |
| 1/2 cup | shredded cucumber |
| 1 teaspoon | chopped fresh dill |
| 2 cloves | garlic, minced |
| 1/2 cup | shelled pistachios, coarsely chopped, divided |
| DIRECTIONS To prepare the chicken: Place a breast shiny side up with the tip facing you and the thinner side opposite your cutting hand. Place your hand on top of the breast. Hold the knife parallel to the table and carefully insert it into the thickest part of the breast, drawing it almost all the way through. Take care to keep the breast attached on 1 side. Spread the 2 halves as if opening a book and press lightly in the center to flatten. Repeat with the other 3 breast halves. Combine the chicken, oil, lemon juice, oregano, and garlic in a bowl and refrigerate for 1 to 2 hours, turning occasionally. To prepare the yogurt cheese: Meanwhile, place the yogurt in a coffee strainer over a bowl and set in the refrigerator for 1 to 2 hours. Combine the yogurt, cucumber, dill, garlic, and 1/4 cup of the pistachios. Set up the grill for medium-hot directheat grilling. Remove the chicken from the marinade. Sprinkle with the salt and pepper and set on a grill rack that has been coated with oil (see note, page 205). Grill for 2 to 3 minutes per side or until the chicken is well marked and cooked through. Place each breast on a serving plate, top with the yogurt cheese, and sprinkle with the remaining 1/4 cup pistachios. NUTRITIONAL FACTS PER SERVING CALORIES 316.8 CAL | |
| 13.9 G | FAT |
SATURATED FAT 2.1 G
SODIUM 476.2 MG
CARBOHYDRATES 8.9 G
TOTAL SUGARS 4.4 G
DIETARY FIBER 2 G
PROTEIN 38.6 G
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