Title: Greek Yogurt Chicken
Categories: Poultry Greek
Yield: 4 Servings
| 1 | c | Plain lowfat yogurt |
| | | Finely grated peel of 1 |
| | | Lemon |
| 1 1/2 | tb | Lemon juice |
| 2 | tb | Finely chopped fresh oregano |
| 2 | tb | Finely chopped parsley |
| 1 | md | Clove garlic, peeled and |
| | | Forced through a press |
| 1/4 | ts | Salt |
| | | Freshly ground black pepper |
| | | To taste |
| 4 | | Chicken breast halves on the |
| | | Bone, skin removed |
1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt
and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the
yogurt sauce over the chicken. Cover with plastic wrap and refrigerate
several hours or overnight. Cover and refrigerate the remaining yogurt
sauce. 3. Place the chicken on a rack in a baking pan and bake in a
preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the
oven to broil and continue cooking about 5 minutes, until the chicken is
browned on top and cooked through. 4. Spoon the yogurt sauce over the
chicken and serve.