|At a glance|
|Preparation time||15 minutes + 10 minutes marinating|
|Cooking time||10 minutes|
500g (2 cups) Jalna Greek Yoghurt
1/3 cup teriyaki sauce
4 chicken breasts, halved horizontally
1 tablespoon oil
2 teaspoons cornflour
1 tablespoon each chopped chives & rosemary
1 mango, peeled and thickly sliced
1 red capsicum, seeded, thickly sliced
- Combine yoghurt and teriyaki sauce. Pour half over chicken breasts and marinate for 10 minutes or longer, if time permits.
- Heat oil in frypan or chargrill and cook chicken until golden and cooked through. Remove from pan. Cook mango and capsicum. Remove from pan.
- Whisk cornflour and 2 tablespoons reserved yoghurt sauce until smooth. Combine with remaining sauce and herbs, reserving a few for garnish, and cook in pan over moderate heat until thickened. Add extra water if a thinner sauce is preferred.
- Serve chicken drizzled with sauce and garnished with extra herbs.
Tip: Chicken can be substituted with fish or veal.