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A Greek sauce made with drained yoghurt, cucumber and mint primarily. It is served as a dip or condiment and often as part of a mezze plate.


  • Extra virgin olive oil

  • 20g unsalted butter

  • 2 chicken breasts, skin on, flattened with a meat mallet

  • Sea salt and freshly ground pepper

  • 250g sheep milk yoghurt

  • Juice of ½ lemon

  • ½ Lebanese cucumber, skin on, grated & strained

  • 2 cloves garlic, crushed & finely chopped

  • 2 Tablespoons mint, finely sliced

  • 1 Tablespoon dill, roughly chopped


  • 1.

    Heat a little extra virgin olive oil in a pan.

  • 2.

    When the oil is hot, add the butter and when nutty brown, add the well seasoned chicken breasts, skin side down. Cook about 2 minutes and turn, then cook a further 3-4 minutes on the other side.

  • 3.

    Remove from the pan and rest while you make the tzaziki.

  • 4.

    To make the tzaziki, place the yoghurt in a bowl with the lemon juice, salt and lots of freshly ground pepper.

  • 5.

    Press the excess juice out of the cucumber and add it to the yoghurt with the well crushed garlic.

  • 6.

    Check the balance and finish by adding the mint.

  • 7.

    Plate up the chicken breasts, place the tzaziki on the side and drizzle a little extra virgin olive oil over the top.

  • 8.

    Add fresh dill and serve.

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Posted by MC4Report
looks good