If you hadn’t noticed, I’ve been on a “chicken so easy I don’t actually have to do anything” kick for the past month or so. That’s mostly because I’ve been cooking for other people more often lately—when it’s just me, I am way too lazy to deal with raw meat. But this influx of company has been great for getting me to try a few of the most popular chicken recipes on Pinterest and see if they’re really as easy as they claim to be.
Spoiler: they are. First it was the garlic brown sugar chicken (which was phenomenal), then the white wine lemon chicken, which I made again last Friday night when my family was in town and it turned out even better than the first time.
So last Sunday, when I was going to be cooking another big meal, I looked at a few of my entree pins on Pinterest and picked this one out. It took ingredients I already had on hand, and it looked really easy so that I could concentrate on the new lemon ricotta cheesecake and lemon asparagus goat cheese pasta recipes I was trying out the same night. Yeeeeahh…sometimes I get a little overambitious on trying new recipes all at once…
Anyway, long story short, this turned out awesome and everyone raved about it. It also made my ravenous post-run self a great dinner of leftovers on Monday night.
Preheat oven to 375. Lay out the chicken breasts in a foil-lined pan. If they’re too fat, butterfly them so they’ll cook evenly.
Mix together all the other ingredients–greek yogurt, mayo (if you want to use it), cheese, garlic powder, seasoned salt, and pepper.
Smoosh it all together. I tasted a tiny bit, has a nice tang to it.
Coat all the chicken breasts evenly.
That’s my baby sis, coating that chicken like a boss.
Get it good and thick—it seals in the juices nicely.
Bake for about 45 minutes, should be golden brown on top. When I make again, I’ll probably broil for a minute or two to make it nice and golden. It was delicious! Like I said, I added some mayo. I saw two different recipes, one with greek yogurt and one with mayo, so I just split the difference. But for health sake, the greek yogurt by itself would be just as delicious. It got a thumbs-up from the whole party.
We doubled this recipe (with some estimating creative liberties) for four hungry adults
- 4 boneless/skinless chicken breasts
- 1 cup plain greek yogurt (I used about 2/3 greek yogurt and about 1/3 Duke’s mayo)
- 1/2 cup grated parmesan cheese or similar blend (I used asiago/romano/parmesan)
- 1 teaspoon garlic powder
- 1 1/2 teaspoons seasoned salt
- 1/2 teaspoon pepper
Preheat oven to 375 degrees. Stir together greek yogurt (and mayo, if using), parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl. Line 9×13 pan with foil and spray lightly with cooking spray. Lay chicken in the pan and thoroughly coat each chicken breast in mixture. Bake for 45 minutes.
Original post here: http://megnificentlife.blogspot.ca/2012/05/skinny-greek-yogurt-chicken.html