Recipes from Let's Cook, Ya'll

Yogurt Baked Chicken

A baked chicken with a yogurt and cheese topping

CourseLunch / Dinner
CuisineAmerican

Ingredients

1whole chickenskinned, boned and cut into pieces (see notes: I cut back and just use 2 breasts)
2tablespoons lemon juice
cayenne pepperor you can use Tobasco sauce
1cup plain nonfat or lowfat yogurtSee Notes: I cut back for the two of us
2tablespoons flour
1/4cup low fat mayoI just use whatever I have on hand!
2tablespoons dijon mustard
1/2teaspoon thyme leaves
1/4tablespoon Worcestershire sauce
1/4cup green onionsminced (See notes: I usually do not have)
paprika
2tablespoons Parmesan cheeseI don’t usually measure!

Instructions

Preheat oven to 350 degrees.
Arrange chicken in lightly oiled or Pam’d baking dish. Drizzle with lemon juice, and sprinkle with cayenne pepper or Tabasco.
In small bowl mix together yogurt with flour. Add mayo and mustard, worchestershire and thyme.
Spread over chicken. Top with green onions and sprinkle with paprika.
Bake uncovered for 60 min. or until done.
Sprinkle chicken evenly with Parmesan cheese. Broil 6 inches from heat until cheese is slightly brown. Serve warm .

Recipe Notes

The ingredients and directions above are for the original recipe. I cut it back for us and don’t always use the “correct” amounts or low-fat mayo, so it’s probably not quite as healthy as originally written.

My mom thought the sauce is good served over brown rice (Tim is not a fan!). My mom also used 4 chicken breasts, the Tobasco and 2-3 tablespoons of Parmesan cheese.

STACY’S NOTES:

I use 2 boneless skinless breasts for us, and half the other ingredients.
I usually use Tobasco on the breasts but have also used cayenne or red pepper.
I use plain yogurt, low-fat mayo, dried thyme and either deli grated Parmesan cheese or a deli tub of 3 cheese blend (parmesan, romano and asiago). I use more than 2 T of cheese, I usually cover each breast.