Mediterranean Chicken Hero with Yogurt Sauce 4 chicken breast halves, skinned and boned 3 tablespoons light olive oil 1 teaspoon soy sauce 1/4 teaspoon dried basil, crushed 1/4 teaspoon dried marjoram, crushed 1/4 teaspoon dried rosemary, crushed 1 loaf (4x18-inch) unsliced French bread 1/4 cup softened reduced calorie margarine 1 large garlic clove, minced 1 small green pepper, sliced thin 1 small sweet red pepper, sliced thin 1 small yellow pepper, sliced thin 1/4 cup sliced black olives 1 large shallot, sliced thin Yogurt Sauce: recipe follows 3 tablespoons sliced almonds
Place chicken between 2 pieces of wax paper and gently pound to 1/4-inch thickness. In small bowl, mix olive oil and soy sauce. Add chicken, turning to coat. Place chicken on broiler pan; sprinkle with basil, marjoram and rosemary. Set oven temperature at Broil and place rack so chicken is about 6 inches from heat. Broil, turning, about 12 minutes or until chicken is light brown and fork can be inserted with ease. Remove chicken from oven; set aside and keep warm. Cut bread in half lengthwise. Hollow bottom half of loaf, leaving at least 1/2-inch crust. In small dish, mix margarine and garlic; spread on inside of bread. Place on broiler pan and broil until brown; remove from oven. Arrange chicken, green pepper, red pepper, yellow pepper, olives and shallots on bread. Spoon 1/2 of Yogurt Sauce over all. Garnish with sliced almonds. Cut in 6 parts. Serve remaining Yogurt Sauce in separate bowl. Yogurt Sauce: In medium bowl, mix together: 1 cup plain low-fat yogurt 2 tablespoons country Dijon mustard 4 teaspoons honey Servings: 6 From: Aleta Van Kampen Source: National Chicken Council _______________________________________________ _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
