The chef at New York City restaurant Loi shares a dish featuring one of 2013's trendiest ingredients – Greek yogurt
Yogurt isn’t just for breakfast! The chef at N.Y.C. restaurant Loi serves up a main dish featuring a Greek yogurt marinade, and now you can try it at home.
Makes 6 to 8 servings
3 lbs. boned and skinned chicken breasts
2 cups Greek yogurt, strained
½ tsp. dry mustard powder
Greek olive oil
Freshly ground pepper
Toasted sesame seeds
Garnish: fresh parsley sprigs
1. Whisk together yogurt and dry mustard in a large bowl; add chicken and toss to coat. Cover and chill 3 hours.
2. Wipe yogurt mixture from chicken breasts with paper towels. Coat breasts liberally with olive oil; season as desired with salt, pepper and oregano.
3. Cook chicken in batches on a lightly greased grill pan 5 to 6 minutes; turn and cook 5 to 6 minutes or until done. Remove from pan; let stand 5 minutes. Sprinkle with sesame seeds. Garnish, if desired.