Chicken Skewers with Walnuts and Cilantro

By Debbie54

Ingredients

• 2 boneless skinless chicken breast halves (8oz each), pounded ¼ inch thick
• 1 cup plain low-fat yogurt
• 1 garlic clove, minced
• ¾ tsp coarse salt
• ½ tsp freshly ground pepper
• 1/3 cup chopped fresh cilantro
• 2 Tbsp extra-virgin olive oil
• ¼ tsp red-pepper flakes

Preparation

Step 1

1)Cut chicken crosswise into sixteen 2-inch-thick strips. Transfer to a shallow low nonreactive dish. Whisk together yogurt, garlic ½ tsp salt, and the pepper in a small bowl. Pour over chicken and turn to coat. Refrigerate for at least 2 hours or overnight.

2)Preheat oven to 400°. Arrange walnut halves on a baking sheet. Toast until golden and fragrant, 8-9 minutes. Let cool, and finely chop. Transfer to a small bowl. Add cilantro, oil, red-pepper flakes, and remaining ¼ teaspoon salt.

3)Preheat boiler with rack in highest position. Remove chicken from marinade. Transfer to a rimmed baking sheet, and broil until cooked through, 3-5 minutes. Let cool slightly.

4)Arrange chicken on a platter. Serve warm or at room temperature, topped with walnut-cilantro mixture.