Last month, the folks at Betty Crocker were looking for recipes to show off Yoplait’s new Lactose-Free yogurt line. I pitched them two ideas, one was the yogurt parfait I shared with you a few weeks ago, and the other was this recipe for grilled chicken. Our temperatures in New Jersey have been flirting with Spring, and it has hit the mid- to high 60s a few times this past week. Something I am more than a little excited about. And when I think about warm weather, I think about grilling.
Unfortunately for me, my grilling is largely relegated to the indoors kind. When the kids and I moved 2-1/2 years ago, as we moved the grill, we found that it had been housing a little family of who knows what over that winter. So that was the end of that. Truth be told, I’m a huge scaredy cat when it comes to grilling and all things gas. I happily left it to The Ex. Since the demise of our outdoor grill, I’ve been doing all my grilling indoors on a grill pan.
Whether you do yours inside or outside, this is a super simple recipe that is figure-friendly and easy enough to whip up for a weeknight meal. I paired it with a side of brown rice and a bowl of fresh fruit, and even though it was early February when I first worked on this recipe, we caught a hint of Spring in every bite.
Tomorrow morning, there will be a special Land O Lakes sponsored post, and tomorrow night, a giveaway from the generous folks at OXO, so you’ll want to be sure to stick around for that.
Until then…
Peachy Keen Grilled Chicken
Recipe courtesy of Cate O’Malley
Ingredients:
1 lb thinly sliced boneless chicken breasts
1 6 oz container Yoplait Lactose-Free peach flavored yogurt (found at Wal-Mart)
2 tablespoons apricot preserves
salt and pepper
Directions:
Place chicken breasts in a Ziploc bag and add the Yoplait Lactose-Free peach flavored yogurt. Seal the bag and lay flat in refrigerator to marinate for five hours (or overnight). When ready to cook, remove chicken breasts from bag, letting extra yogurt drip off and remain in bag. Dispose of bag. Heat a grill pan to medium heat. Salt and pepper both sides of the chicken and lightly spread the apricot preserves over the chicken. Add the chicken to the grill pan and cook until lightly browned, flipping once, about 3-5 minutes. Remove from pan and serve with Cilantro-Lime Rice.
My father and brother always do the grilling also…and I gave my George Foreman to my brother when he moved out of my parents’ house so now I am officially grill-less! I love the idea for that peachy keen sauce…a great sweet and savory marinade!