INGREDIENTS:
Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup plain yogurt
1/4 cup sour cream
2 Tbsp. chopped fresh parsley
2 tsp. lemon juice
1/4 tsp. ground cumin
Chicken:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tsp. vegetable oil
2 Tbsp. water
Fresh parsley, if desired
DIRECTIONS:
In medium bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
Sprinkle both sides of chicken with salt and cinnamon. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 12 minutes, turning occasionally, until golden brown. Reduce heat to low; add water. Cover; cook 2 to 3 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F).
Serve chicken with yogurt sauce. Garnish with parsley.
To easily seed the cucumber, cut in half lengthwise and run a small spoon down each half to remove seeds.
Try Greek plain yogurt in place of the regular yogurt; the sauce will be a bit thicker.
*Found on Pillsbury.com*
Tags: Chicken, Pillsbury.com