directions
-
1
To make the sauce, combine all the ingredients in a small bowl, stirring well
-
2
Cover and refrigerate 2 hours. Trim the chicken and pound slightly between two sheets of plastic wrap to an even thickness
-
3
Sprinkle with lemon juice, oregano and pepper
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4
Rotate in the Flat Standard Basket for 20 minutes or until cooked through
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5
Serve topped with a dollop of tangy yogurt sauce.
CHICKEN BREASTS WITH TANGY YOGURT
ingredients
- TANGY YOGURT SAUCE:
- 1 cup seeded and chopped fresh tomato
- 1/2 cup diced, peeled and seeded cucumber
- 8 ounces nonfat yogurt
- 1 tablespoon red wine vinegar
- 1/4 teaspoon garlic power
- 1/4 teaspoon dried oregano
- 4 (4 ounce) skinless boneless chicken breast halves
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground pepper