Chicken with Cucumber Sauce

We have an abundance of cucumbers from our garden right now. Having tired of marinated ones, I decided to try creating a cucumber sauce similar to the one you have at a Mediterranean restaurant. This wasn't quite as thick and creamy as I was aiming for, but I have a feeling it will taste even better on day two when it's had more time to chill.

Simple Chicken

4 split chicken breasts
1/4 cup white wine
1/2 cup orange juice
1 Tbsp Dijon mustard

Mix wine, OJ and mustard.

Pour over chicken and marinate overnight or for as long as you have (I had about an hour). With a shorter marinade time, bake the chicken in the sauce at 350 for 45 minutes to an hour.

Cucumber Sauce

2-4 cucumbers, peeled and seeded
2-4 Tbsp finely chopped onion
1 tsp dried dill
1/2 cup plain yogurt
salt
pepper

Place cucumber in food processor or chopper until finely chopped, leaving a small portion to be diced by hand for texture.

Drain chopped cucumber to get rid of excess liquid.

Mix all ingredients and chill.

Serve over baked or grilled chicken.