Jean-François Plante's recipe

Servings: 4 • Preparation: 30 min • Maceration: 8 h 30 min • Cooking: 5 min

Ingredients: 4 chicken breasts, halved lengthwise

125 g (½ cup) plain yogurt

Provençale marinade

3 cloves garlic, crushed

6 basil leaves

125 ml (¼ cup) olive oil

30 g (⅛ cup) small capers, with their juice

2 ripe Italian tomatoes, diced

10 ml (1 tsp.) Herbes de Provence

15 ml (1 tbsp.) Herbes Salées

60 ml (¼ cup) lemon juice

Salt and freshly ground pepper

Instructions: 1. Place the 8 pieces of chicken between two sheets of plastic wrap and flatten into cutlets using a meat hammer or rolling pin. Set aside.

2. Place all the marinade ingredients in a deep, narrow bowl. With a blender attachment, blend into coarse purée.

3. Scoop out 2 tablespoons of marinade and combine in a bowl with the yogurt to make a cold sauce for serving. Set aside in the refrigerator.

4. Garnish the bottom of a large flat plate with a tablespoon of marinade, place a chicken cutlet on it, brush with 1 tablespoon of marinade, cover with a cutlet and repeat the operation, making sure to garnish the last cutlet with the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 8 hours.

5. Remove from refrigerator and let warm up for 30 minutes to room temperature.

6. Oil and preheat the grill to medium-high. Sear the chicken cutlets for 2 to 3 minutes per side and serve immediately with the cold yogurt sauce.