Spring Chicken
3/4 cup plain yogurt
3 oz. cream cheese, softened
5 TB. Gorgonzola or Blue cheese, crumbled
2 TB. green onion, chopped
1 1/2 tsp. lemon pepper
1/8 tsp. salt
4 boneless skinless chicken breast halves
4 TB. butter, melted
salt and pepper to taste
1 large red bell pepper cut into 1/2" strips
1. Preheat gas or charcoal grill to medium heat.
2. In a small food processor, blend yogurt and cream cheese until smooth. Add Gorgonzola, green onion, lemon-pepper and salt. Process just until mixed. Cover and chill until ready to serve.
3. Brush chicken with small amount of melted butter; sprinkle with salt and pepper. Grill chicken, uncovered over medium heat for 5 minutes. Turn chicken and grill 7 to 10 minutes longer or until chicken juices run clear.
4. Brush pepper strips with melted butter; grill 5 minutes or until crisp tender.
5. Garnish chicken with grilled peppers and serve with cheese sauce.
Source: W.D. 5-14
3/4 cup plain yogurt
3 oz. cream cheese, softened
5 TB. Gorgonzola or Blue cheese, crumbled
2 TB. green onion, chopped
1 1/2 tsp. lemon pepper
1/8 tsp. salt
4 boneless skinless chicken breast halves
4 TB. butter, melted
salt and pepper to taste
1 large red bell pepper cut into 1/2" strips
1. Preheat gas or charcoal grill to medium heat.
2. In a small food processor, blend yogurt and cream cheese until smooth. Add Gorgonzola, green onion, lemon-pepper and salt. Process just until mixed. Cover and chill until ready to serve.
3. Brush chicken with small amount of melted butter; sprinkle with salt and pepper. Grill chicken, uncovered over medium heat for 5 minutes. Turn chicken and grill 7 to 10 minutes longer or until chicken juices run clear.
4. Brush pepper strips with melted butter; grill 5 minutes or until crisp tender.
5. Garnish chicken with grilled peppers and serve with cheese sauce.
Source: W.D. 5-14
