Description:
This month's issue of Yummy magazine is wonderful as it features many ways of cooking chicken breast. This one is a real winner-- it is so easy to prepare and the result is oh so delicious. Leftovers can be served with salad, pasta or made into a hearty chicken sandwich.
Ingredients:
Marinade:
1 cup plain yogurt
2 tablespoons minced garlic
2 teaspoons salt
2 teaspoons ground turmeric
1 teaspoon cumin
(Don't be turned off by the spices; they will blend in with the yogurt to bring out a fantastic flavor!)
6 chicken breast fillets, skin on (I used skinless fillets.)
Directions:
Combine all the ingredients for the marinade then add in the chicken breasts. Marinate overnight.
Cooking options:
1- Grill chicken over medium hot charcoal for about 8 minutes per side.
2- Pan-grill the chicken on top of the stove using a grill pan. (This is what I did.)
3- Bake in the oven for about 20 minutes at 375F.
Note: If chicken is too thick, please cover the pan with foil or lid as you begin grilling the other side, to ensure they get fully cooked without getting tough.
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