Chicken Breasts Marinated In Yogurt & Grilled

Chicken Breasts Marinated In Yogurt & Grilled

yogurt marinade:

1 ts toasted and crushed cumin seed

1/2 ts red chile flakes

2 ts roasted garlic

1/4 c minced scallions, -- white part only

1 c plain yogurt

1 ts paprika

1 TB fresh lemon juice

boneless, skinless chicken

breast halves

Lemon-Tarragon Vinaigrette:

1/2 c fresh lemon juice

1 ts grated lemon zest

2 TB white wine vinegar

1 TB minced shallots

2 TB minced fresh tarragon

2 ts honey -- (or to taste)

1/2 c olive oil or -- 1/2 cup

defatted chicken stock

Kosher salt and freshly

ground white pepper

In a medium bowl, combine the marinade ingredients. Add the chicken

and marinate in the refrigerator for at least 2 hours. In a bowl,

combine the lemon juice, lemon zest, vinegar, shallots, tarragon and

honey and mix with a hand blender. Slowly incorporate the olive oil

or stock, either by whisking by hand or pulsing 2 to 3 times with

hand blender. The vinaigrette should not be emulsified but remain

very light in body. Season to taste with salt and pepper. Store

covered in the refrigerator for up to 3 days. Makes approximately

2 cups.

Preheat the broiler or stove top grill. Wipe any excess marinade from

the chicken. Grill or broil until the chicken is just done and juicy,

about 3 to 4 minutes on each side. While the chicken is cooking, heat

the olive oil in a large saute pan and quickly saute the savory

greens until just wilted. Serve the chicken on top of the greens and

drizzle with the vinaigrette to taste.