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  • 1.5 pounds chicken breast strips
  • 3 tablespoons grated fresh ginger
  • 8 tablespoons Greek yogurt
  • 8 rosemary sprigs, leaved
  • 1/2 teaspoon salt and pepper
  • 1 teaspoon olive oil
  • 2 cups French green beans
  • 1/2 teaspoon salt and pepper
  • 1 teaspoon olive oil
    How to Prepare :
    1. Mix 3 tablespoons ginger, 4 tablespoons yogurt, 4 tablespoons rosemary, salt and pepper. Place chicken strips in a pan. Mix and set aside refrigerated 10 minutes.
    2. Place mushrooms in a bowl or plastic bag. Sprinkle with salt and pepper, rosemary leaves and add yogurt and olive oil. Mix and set aside 10 minutes.
    3. Skewer the chicken into metal or wooden skewers.
    4. A. Broil or grill both the chicken knobs and the mushrooms in separate pans during 10 minutes, 5 minutes per side.
      B. Add 1 teaspoon of cornstarch to the yogurt mixture before adding it to the chicken. When ready to cook, remove most of the yogurt seasoning sauce from the chicken, bake in a 475F oven for 10 to 15 minutes or cook in a grill pan with a heavy cover, over medium heat for 3 minutes per side. Then add the sauce to the grill pan and cook over medium heat, bring to a boil and cook for  2 to 3 minutes more. 

    Poultry must be cooked to 160F. To check puncture the thickest part of the thigh with a skewer and no pink juices should come out, only CLEAR juices.

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