' Wine and Chicken with Tzaziki Recipes - Wine Pairing With Chicken with Tzaziki
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    Pan Fried Lemon Pepper Chicken with Tzaziki


    • 4 chicken breasts
    • 4 teaspoons lemon pepper
    • Extra virgin olive oil
    • Red wine vinegar, to taste

      For tzaziki:
    • 1 cup plain yogurt
    • 1/4 lemon, juiced
    • 1 Lebanese cucumber, skin on, grated & strained
    • 1 clove garlic, finely chopped
    • 1/2 cup mint, finely sliced
    • Freshly ground white pepper, to taste

    Mix the lemon pepper together with a little extra virgin olive oil & rub the mixture into both sides of the chicken.

    Heat a little more extra virgin olive oil in a large frying pan over a medium heat. Add the chicken, skin side down & cook for 5 minutes. Turn & cook a further 4 minutes on the other side. Cover the pan with foil & continue to cook over a low heat for a further 4 minutes.

    Transfer the chicken to a plate, cover with foil & rest 10 minutes. Reserve the pan juices.

    To make the tzaziki, simply mix the yoghurt with all the remaining ingredients & season to taste.

    To serve: Slice each breast into 2 & arrange over 4 plates. Add a dash of red wine vinegar to the hot pan juices & serve the juices & tzaziki with the chicken.

    Wine Pairing: The Naked Grape Pinot Grigio
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