This would be excellent alongside a simple Couscous Salad, Mediterranean Roasted Eggplant, or even Cabbage-Fennel Slaw. To save even more time, double the marinade and use half to dress the slaw in place of the vinegar mixture.
- 1 pound boneless chicken breasts (about 2)
- 1 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 cup cilantro leaves, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 lemon, juiced
- Dash cayenne pepper
- 1 cup fresh breadcrumbs
- 1 tablespoon butter
- 1 tablespoon oil
- On a flat work surface, place the chicken breasts between two sheets of plastic wrap. Using a meat mallet, rolling pin, heavy skillet, or your iron clad fists, pound the chicken until thin, about 1/2 an inch.
- In a small mixing bowl, combine the yogurt, mustard, cilantro, garlic, soy sauce, lemon juice, and the dash of cayenne. Taste, and season with salt and cayenne pepper as necessary.
- In an airtight Tupperware container or resealable plastic bag, pour half of the yogurt mixture over the chicken. Toss until coated. Marinate in the refrigerator for at least 2 hours, and up to 6. Reserve the remaining marinade for serving.
- Just before you’re ready to cook the chicken, place the breadcrumbs on a shallow plate. Dredge the chicken in the breadcrumbs, shaking off any excess.
- In a large cast iron skillet, heat the butter and oil over a medium-high flame. Add the chicken. (Note: if your pan isn’t big enough, you will have to cook the two breasts separately. Add extra oil as necessary for the second batch.) Cook the chicken on both sides until golden brown and cooked through, about 4 minutes per side.
- Serve immediately with a generous dollop of the reserved marinade, and cilantro leaves for garnish. (Note from Denny: it also tastes great at room temperature!)