Subj : BH&G 3251
To   : All
From : Dave Drum
Date : Thu Jul 08 2021 11:16:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Chicken w/Cucumber Salad
 Categories: Poultry, Dairy, Squash, Herbs, Citrus
      Yield: 6 Servings
 
      4 cl Garlic; minced
      1 ts Dried oregano; crushed
      1 ts Fine shredded lemon peel
    1/4 ts (ea) salt & black pepper
      3 lb Bone-in chicken breast
           - halves; skinned
    1/2 c  Chicken broth
     12 oz Cucumber
      6 oz Plain Greek yogurt
      1 tb Chopped fresh mint
      2 tb Olive oil
      1 tb Lemon juice
           Lemon wedges
           Snipped fresh parsley
           Fine shredded lemon peel
 
  In a small bowl combine half of the garlic, oregano, 1
  tsp. lemon peel, the salt, and pepper. Rub mixture over
  both sides of chicken. Pour broth in a 4-quart slow
  cooker. Add chicken. Cover; cook on low-heat setting for
  4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4
  hours.
  
  Meanwhile, for yogurt sauce, shred 2 Tbsp. of the
  cucumber. In a small bowl stir together the shredded
  cucumber, yogurt, mint, and remaining garlic. Season to
  taste with salt. Cover; chill. Slice or coarsely chop the
  remaining cucumber. In a medium bowl toss together the
  sliced cucumber, olive oil, lemon juice. Season to taste
  with salt. Cover; chill.
  
  To serve, transfer chicken to serving plates; discard
  cooking liquid. Spoon yogurt sauce over chicken. Serve
  with cucumber salad and lemon wedges. Sprinkle with
  parsley and additional lemon peel, if desired.
  
  Makes: 6 servings
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 25 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Sweet potatoes are full of potassium! And marshmallows?

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