MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Greek Chicken w/Cucumber Salad
Categories: Poultry, Dairy, Squash, Herbs, Citrus
Yield: 6 Servings
4 cl Garlic; minced
1 ts Dried oregano; crushed
1 ts Fine shredded lemon peel
1/4 ts (ea) salt & black pepper
3 lb Bone-in chicken breast
- halves; skinned
1/2 c Chicken broth
12 oz Cucumber
6 oz Plain Greek yogurt
1 tb Chopped fresh mint
2 tb Olive oil
1 tb Lemon juice
Lemon wedges
Snipped fresh parsley
Fine shredded lemon peel
In a small bowl combine half of the garlic, oregano, 1
tsp. lemon peel, the salt, and pepper. Rub mixture over
both sides of chicken. Pour broth in a 4-quart slow
cooker. Add chicken. Cover; cook on low-heat setting for
4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4
hours.
Meanwhile, for yogurt sauce, shred 2 Tbsp. of the
cucumber. In a small bowl stir together the shredded
cucumber, yogurt, mint, and remaining garlic. Season to
taste with salt. Cover; chill. Slice or coarsely chop the
remaining cucumber. In a medium bowl toss together the
sliced cucumber, olive oil, lemon juice. Season to taste
with salt. Cover; chill.
To serve, transfer chicken to serving plates; discard
cooking liquid. Spoon yogurt sauce over chicken. Serve
with cucumber salad and lemon wedges. Sprinkle with
parsley and additional lemon peel, if desired.
Makes: 6 servings
Better Homes & Gardens | July 2015
MM Format by Dave Drum - 25 July 2015
Uncle Dirty Dave's Archives
MMMMM
... Sweet potatoes are full of potassium! And marshmallows?
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