Sunday, June 17, 2007 - 08:37 PM

The suggested wine for the following recipe is "The Holy Trinity 2001", Grant Burge Wines, Jacobs Creek, Barossa Valley, South Australia (approx. $26/bottle). The alternative suggestion is either a Grenache or a Syrah. As I was unable to locally buy this wine without ordering it, I had Mirone red wine from Spain and found it enhanced the flavors of the meal. (This is another recipe taken from "The Wine Lover's Healthy Weight Loss Plan".)

PLEASE NOTE: I have since made this recipe again and had the pleasure of enjoying "The Holy Trinity 2000". Nice pairing (see wine review at www.whattodrink.blogspot.com").

Ingredients:

(4) 6-oz. boneless, skinless chicken breasts

MARINADE:
(1) c plain whole milk yogurt (I used my Greek favorite: Fage)
Juice and zest of (1) whole lemon
(2) garlic cloves, minced
(1) sm onion, minced
1 t ground cumin
1 t ground coriander
1 t chili powder
1 t salt
1/2 t black pepper
1/4 t cinnamon

SAUCE:
1 c plain whole-milk yogurt (again I recommend Fage)
1/2 c chopped fresh mint leaves

Rinse the chicken and pat dry.

Whisk together all marinade ingredients (I pureed them in my blender). Pour over the chicken and let sit at room temperature for 30 minutes.

While the chicken marinates, get your grill ready.

Once the chicken is through marinating, grill it, turning occasionally, until just cooked through (about 6-10 minutes per side). Remove to a platter and let rest 10 minutes.

Combine the yogurt and mint in a small bowl.

Cut the chicken on the diagonal and drizzle it with the yogurt sauce.