Pan-fried yogurt chicken breast.

Courage comes with curiosity. Having played with yogurt as a marinate for a while, I tried pan-frying my yogurt chicken this time. It turned out much simpler than I had imagined. This is by far my most satisfied experiment with chicken white meat.

Recipe: Pan-frying yogurt chicken (for 2-3)

Ingredients:
- 12 oz chicken breast, trimmed, deboned and cut to 2-inch-thick slices
- 2 tablespoons (TB) yogurt
- 1/2 teaspoons (tp) garlic powder
- dash of paprika
- dash of salt
- dash of cumin
- mixed green salad as a side dish
- 2 TB oil

Procedure:
1. Mix chicken pieces with yogurt in a small bowl until all surfaces of the chicken are coated with yogurt. Allow to marinate in the fridge overnight. Two hours before cooking, take chicken out of the fridge. Mix in garlic powder, cumin and salt. Allow to warm to room temperature.
2. Heat oil in a non-stick pan on med-high heat. Spread chicken pieces flat on the pan and allow to cook on med-high to high heat for a few minutes. The chicken will give out quite a bit of water while cooking. Allow the water to evaporate by at least half. Then flip the chicken to cook the other side. The cooked side should be slightly browned, coated with a very thin layer of thickened yogurt. Sprinkle paprika on the cooked side. Allow the other side to cook for a few minutes. Then stir the pieces to allow the paprika to blend with the yogurt coating to give a light orange color. Serve right away on green salad.