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Grilled Chicken with creamy walnut and herb sauce

11:13 AM, May 13, 2013   |    comments
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1 lb. boneless, skinless chicken breasts, grilled

3-4 garlic cloves, coarsely chopped
¼ tsp. kosher salt
¼ tsp. cayenne pepper
¼ cup toasted walnuts
¼ cup fresh parsley
¼ cup fresh cilantro
¼ cup chicken stock
½ lemon, juiced

1/3 cup thick coconut milk

1 T. non-fat Greek yogurt



In a food processor, add garlic, salt, cayenne, walnuts, herbs, chicken stock and lemon juice. Process until well blended.

In a small skillet add coconut milk and heat until just bubbling. Stir in herb mixture and allow to heat thoroughly. Take off heat and stir in yogurt. Adjust seasonings if necessary.

Serve over grilled chicken.

Makes 4 entrée portions.

Presented by: Valerie Taylor

Date: 5/13/2013

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