Cucumber Yogurt Chicken
|Plain low-fat yogurt||8 Ounce (1 Carton)|
|Chopped peeled seedless cucumber||1 Cup (16 tbs)|
|Finely chopped radishes||1⁄2 Cup (8 tbs)|
|Salad dressing||2 Tablespoon|
|Finely shredded lemon peel||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Skinless boneless chicken breast halves||4|
|Ground red pepper||1⁄4 Teaspoon|
|Cooking oil||2 Teaspoon|
For sauce, in a small bowl combine yogurt, cucumber, radishes, mayonnaise, lemon peel, lemon juice, hot pepper sauce, and garlic.
Cover and chill until ready to serve.
Sprinkle chicken with salt and ground red pepper.
In a large nonstick skillet heat oil over medium-high heat.
Add chicken and cook for 10 to 12 minutes or until chicken is no longer pink (170Â°F), turning once.