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Yogurt Chicken By:contributor Ingredients 4 skinless, boneless chicken breasts 1 (6 ounce) container plain low-fat yogurt 1 lemon, juiced 1 cup dried bread crumbs, seasoned 1/2 teaspoon garlic powder salt to taste 1/4 cup butter 1 tablespoon chopped fresh parsley Method 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste, mix together. 3. In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily). 4. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving. |
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