Chicken with Roquefort Sauce
cup plain fat-free yogurt
tablespoons crumbled Roquefort or other blue cheese
tablespoon snipped fresh chives
teaspoon white pepper
small pears, halved lengthwise, cored, and stemmed
medium skinless, boneless chicken breast halves (about 1 pound total)
- For sauce, combine yogurt, onion, Roquefort cheese, chives, and white pepper in a small bowl. Cover and refrigerate until ready to serve. Brush the cut sides of the pears with lemon juice. Set the pears aside.
- Sprinkle chicken with salt and pepper. Grill chicken on the rack of an uncovered grill directly over medium heat for 5 minutes. Turn chicken. Add pears to grill, cut sides down. Grill chicken and pears for 7 to 10 minutes or until chicken is tender and no longer pink. Serve chicken and pears with sauce. Makes 4 servings.
From the Test Kitchen
Make it a meal with grilled asparagus spears and tricolor pasta.
Nutrition Facts(Chicken with Roquefort Sauce)
- Per serving:
- 199 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 63 mg chol.,
- 168 mg sodium,
- 14 g carb.,
- 2 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet