1 English Cucumber

2 cloves Garlic, finely chopped

3 Lemons

Salt and Pepper

1 C. whole milk Plain Yogurt

1 1/2 lb. Chicken Tenders (about 20 pieces)

1 T. Oregano or Marjoram, chopped

5 T. EVOO

1 Egg

1/4 C. Flour

1 lb. Kasseri Cheese, 1/2 – 1” thick

1 T. Butter

2 oz. Ouzo or Grappa

Handful Parsley, chopped

 

Preheat grill pan or charcoal grill to high. Submerge bamboo skewers to prevent them from burning. Grate cucumber onto a clean kitchen towel and squeeze out water. Add dried cucumber to a bowl and add half chopped garlic, juice of one lemon, a little salt and plenty of pepper. Mix in the yogurt and reserve. Combine chicken tenders in a bowl with juice of one lemon, oregano, the rest of the chopped garlic, about 2 T. EVOO, salt and pepper. Toss to coat chicken completely. Thread chicken onto skewers. Grill for 3 minutes per side or until cooked through. Crack egg into a shallow dish and whisk well. Dust wedge of cheese in flour and shake off excess. Dredge in egg and flip to coat well. Return to flour, coating on both sides lightly. Preheat a large nonstick skillet over medium high heat with remaining 3 T. EVOO. When it just starts to smoke, add butter and swirl around to melt. Carefully add the coated cheese, browning on each side, 2 minutes per side. Remove pan from heat and add ouzo, then replace pan on heat. Stand back and be careful; the pan should flame up. Once flame extinguishes, squeeze juice of last lemon over cheese and sprinkle with parsley. Platter up cheese and serve with chicken skewers and the yogurt sauce.

 

 

Yield:

Calories:

Fat:

Fiber: