Originating in the Mediterranean region, Peppermint is an aromatic perennial herb of the Mint family.
Rich in vitamin A and vitamin C, it has sweet fragrance, pungent taste and cooling aftertaste.
This energizing herb is used to add flavor to a variety of sweet and savory dishes, including meats, fish, salads, deserts and beverages/refreshments.
Instructions: Place in a sunny location, provide afternoon shade during hot summers. Water regularly. Do not refrigerate.
Harvest desired amount as needed.
Chicken with Yogurt Sauce
- 16 ounce plain yogurt
- ¼ cup thinly sliced green onions
- 1 tablespoon snipped fresh mint
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- ¾ cup chopped cucumber
- ¼ cup finely chopped red sweet pepper
- 1 ½ lb skinless, boneless chicken breast halves
In a medium bowl combine yogurt, green onions, mint, garlic powder, salt and 1/8 teaspoon black pepper. Transfer 1/3 cup of the yogurt mixture to a small bowl; set aside. For minted yogurt sauce, stir cucumber and sweet pepper into the remaining yogurt mixture.
Sprinkle chicken breast halves with 1/8 teaspoon black pepper. For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (170 degrees F), turning and brushing generously with the 1/3 cup reserved yogurt mixture halfway through grilling time.
Serve chicken with the minted yogurt sauce.