Friday, February 4, 2011

Sheep's Milk Yogurt Marinated Chicken

This recipe is, once again, inspired by my all-time hero, The Pioneer Woman.


1/2 c. sheep's milk yogurt (I used Trader Joe's)
1 c. almond milk
1 tbsp each of the following: black pepper, coriander, cumin, cardamom, cloves, cinnamon, nutmeg, salt, mustard seed
3 boneless, skinless chicken breasts

Marinate for 48 hours double bagged in the fridge.

Pat dry. Butterfly, and saute in 1 tbsp. olive oil over medium heat for appx. 8-10 minutes.

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