Loving The Northwest

Loving The Northwest

Monday, April 25, 2011

Chicken with Cucumber Sauce

  Chicken with Cucumber Sauce
Serves 4

4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total) (I normally pick these up for about $1.99lb)
1/8 teaspoon black pepper (on hand)
Fresh mint leaves (optional)

Cucumber Sauce:
3/4 cup Yoplait® Fat Free Plain Yogurt ($.50)
1/4 cup thinly sliced green onions ($.15)
2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
1/2 teaspoon ground cumin (on hand)
1/4 teaspoon salt (on hand)
1 cup chopped, seeded cucumber ($.50)
1/8 teaspoon black pepper (on hand)

1. In a medium bowl combine yogurt, green onions, snipped or dried mint, cumin, salt, and 1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small bowl; set aside. For cucumber-yogurt sauce, stir cucumber into remaining yogurt mixture.

2. Sprinkle chicken breasts with 1/8 teaspoon pepper.

3. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 6 minutes. Turn chicken. Broil for 6 to 9 minutes more or until chicken is tender and no longer pink, brushing chicken with reserved yogurt mixture during the last half of broiling.

4. Serve chicken with the cucumber-yogurt sauce. If desired, garnish with fresh mint.

Total $3.14, add a nice salad and you have a great low budget meal.

thank you to Eat Better America for this recipe

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