Chicken Breast Armenian

By patticakes

Yogurt marinated chicken with mint, ginger and coriander.

Ingredients

• 1/4 cup loosely packed fresh mint leaves (about 10g)
• 1 (1/2 inch) piece fresh ginger, peeled
• 1/4 small onion, peeled
• 1 cup plain yogurt (drained if watery)
• 2 medium cloves garlic, peeled and crushed with the flat side of a heavy knife.
• 1/2 tsp ground coriander
• pinch cayenne
• 1/2 tsp salt
• 2 whole boneless, skinless chicken breasts

Preparation

Step 1

Process the mint until finely chopped (10 sec), Drop the ginger and onion through the feed tube with the motor running and process until finely chopped. Combine with the remaining ingredients except the chicken.

Remove the tenderloin filets from each chicken breast. Cut in half lengthwise and crosswise. Pound to an even 1/3 inch thickness. Add the chicken to the yogurt and turn to coat well. Marinate covered at room temperature for 2 hours, turning often.

Grill the pieces about 3 inches from hot coals until lightly browned (3 min per side) Garnish with mint and serve with Rice Pilaf