Thursday, June 14, 2012

Head over Heels for Greek Yogurt Marinade

I have fallen completely head over heels for Greek Yogurt, completely absolutely, madly in love. I am making up reasons to use it! I am totally justifying being a vegan and yet eating it every day. It is so full of probiotics and protein, and it is just so creamy and delicious!! I am in denial that it is dairy. Love does strange things.  Anyhow, I think you will love it even more than you may already if you try this marinade. It keeps the meat so moist and holds the herbs and seasonings in place. I wanted to make it two ways using items from this week's share so here you have Greek Chicken and Creamy Pesto Chicken.                                                                                                                                 

Greek Chicken
1 pound of chicken breast cut into tenders
1 cup of plain Greek Yogurt
2 green onions, or the small grilling onions
2 garlic scapes, tops and ends cut off and cut into 2 inch pieces
2 tbsp fresh chopped Greek oregano leaves
1 tbsp chopped mint leaves
1 tbsp fresh rosemary
juice of 1/2 lemon
zest of the lemon
1/2 tbsp olive oil
1/2 tsp salt or to taste
1/2 tsp cracked black pepper

In your food processor, place everything but the chicken. Process until well blended. Put into bowl and add chicken, toss to cover and let sit. You can let it sit for an hour or for overnight, depending on how much you like to plan in advance.  I think it is perfect skewered and grilled.

Creamy Pesto Grilled Chicken
1 pound chicken breast cut into tenders
1 cup roughly chopped  Swiss chard leaves-about 5 large leaves
1 garlic scape
1 small onion
1/2 tbsp fresh rosemary
1 tbsp fresh oregano leaves
1/2 cup Parmesan cheese
1/4 cup olive oil
1/2 cup Greek Yogurt

Place chard, scape, onion, rosemary, oregano, and Parmesan cheese. Pulse until well mixed, it will have the consistency of bread crumbs, and then add olive oil while machine is running. If it seems too dry you can add more olive oil or a tablespoon of water with processor running. Scrape pesto from bowl and add yogurt. Put chicken tenders in sauce and toss. Let sit for an hour or overnight. Skewer or grill. 

I kept 1/4 cup of pesto out and used it to brush on my french bread. I grilled it for a couple of minutes right before serving. Delicious! I am absolutely going to make this for sauce for angel hair pasta, or for a warm potato salad, or to mix with rice and stuff in red peppers later this summer. I hope you like it too!


No comments:

Post a Comment