Sunday, August 11, 2013

Cooking with Greek Yogurt

Greek yogurt is one of my favorite foods. While it's mostly sold as a breakfast or snack item, I enjoy incorporating it into different dishes for added protein and flavor. In this case, I prepared a yogurt topping for chicken. While it sounds a bit unique, the end result is a chicken breast that is incredibly juicy and super flavorful. Paired with a leafy green salad and fresh tomatoes, this is the perfect summer supper!

Parmesan Yogurt Chicken
Serves 4

All you need:
1 (6 oz.) container plain Greek yogurt
1/4 cup light mayonnaise
1/2 cup shredded parmesan cheese
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Juice of 1 lemon

4 boneless, skinless chicken breasts

1/4 cup seasoned breadcrumbs
Sliced green onion, for garnish

All you do:
1. Preheat oven to 425.

2. Combine the yogurt, mayo, cheese, mustard, Worcestershire and lemon juice in a small bowl.
3. Lay chicken breasts on a baking sheet and top each breast with 2 tablespoons of the yogurt mixture. 


4. Finish chicken with seasoned breadcrumbs and place in the oven. Cook 20-25 minutes until juices run clear.

5. Place cooked chicken on a serving platter. Top with green onion and dig in!






2 comments:

  1. Finish chicken with seasoned breadcrumbs and place in the oven. Cook 20-25 minutes until juices run clear.

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  2. Greek Yogurt are always divine, I have been using some of the Top Electric Griddles, Will shortly be trying the Parmesan Yogurt Chicken to have a little different taste

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