Thursday, June 24, 2010


Do Not make the face you are making at the thought of a kinda fried chicken and YOGURT! Yogurt does add a ton of flavor to dishes without overpowering them or "over-calorizing" them. That is not to say I am blogging a DIET dish...not exactly, but not bad. A single boneless breast has about 350 calories, so depending on what accompanies the chicken, it is a pretty healthy dish. And again, no one can have too many go-to chicken recipes. Seriously, it's only YOGURT!
4 boneless preferably skin-on chicken breasts
3 cloves garlic roughly chopped
1 (6 ounce) container of low-fat Greek yogurt
1 piece (about an inch long) of fresh ginger roughly chopped
1/2 cup Dijon (or grainy) mustard (less for less spice)
1/4 cup olive oil, plus some for sauteing
1/2 lemon juiced
1-1/2 cups panko breadcrumbs
2 tsp ground cumin
1 tsp ground nutmeg
1 tsp ground turmeric
1 tsp salt
1 tsp red pepper (more if you like spice)
1 tsp ground black pepper
4 pats of butter
Preheat oven to 350 degrees
In a blender or food processor, combine garlic, yogurt, ginger, mustard, nutmeg, cumin, turmeric and lemon juice. While blending, slowly add olive oil until smooth and making a paste. Pour mixture into a shallow bowl.
On a large dinner plate, combine, panko breadcrumbs, salt, red pepper and black pepper.
Soak the chicken breasts in the yogurt mixture, drain (reserve some for baking) and coat with breadcrumb mixture. If you have the time, let set in the refrigerator for about an hour so the coating will stick to the chicken. In a saute pan, heat 2 tbl olive oil. Cook chicken only until coating is golden on both sides and remove.
In a 13 X 9 pan, place sauteed chicken, skin side up, on the bottom with a pat of butter on each. Cover with foil and bake about 20 minutes. Remove foil and brush lightly with yogurt mixture and cook for about 10 minutes (depending on the thickness of your chicken, may be more or less time). Let rest for a few minutes and serve with your favorite sides.
Go Yogurt!


Post a Comment

Popular Posts