Herb Yogurt Chicken Recipes

HERB YOGURT CHICKEN

Steps:

• In a medium sized bowl, mix together all marinade ingredients.
• Add chicken breasts to marinade. Cover and refrigerate. Allow to marinate for at least 30 minutes.
• Preheat grill to high heat.
• Preheat oven to 350 degrees F.
• When ready, remove chicken from marinade. Place on a grill and cook on high heat for 6 minutes on each side. Remove from grill to a heat-proof pan and place in the oven for 10 minutes, to finish cooking through.
• Dice the cucumber and add to a medium bowl. Stir in the remaining ingredients and combine well. Cover and place in refrigerator until ready to use.
• Slice chicken into strips and place over a bed of spinach, if desired, on a serving platter. Top with herb-yogurt-cucumber sauce and serve.

GREEK CHICKEN WRAP WITH HERB YOGURT SAUCE

Steps:

• For the sauce:.
• In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has to meld flavors, the better.
• For the wrap:.
• Flatten breast to about 1/2-inch thickness. Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for at least 15 minutes, preferably longer; remove chicken. Lightly season with salt and pepper.
• In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
• Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the herb sauce over top and fold in edges of pita. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
• Serving Suggestion: Wrap sandwich in parchment or waxed paper for plating and serving.