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Title: Chicken Breasts in Herb and Yogurt Sauce
Categories: Poultry Blank
Yield: 4 Servings
| WHAT'S COOKING | ||
| 4 | Chicken breasts, boneless | |
| 1 | c | Yogurt |
| 1/4 | c | Sour cream |
| 1/2 | ts | Lime peel, grated |
| 1/2 | ts | Oregano leaves |
| 1/4 | ts | Celery salt |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Coriander, ground |
| 1/4 | ts | Parsley, chopped |
| 1/4 | ts | Thyme leaves |
| 3 | tb | Lime juice |
Preheat oven to 375. Remove skin from chicken breasts. Grease roasting pan, place chicken breasts in it and set aside. Combine all other ingredients. Baste chicken breasts with mixture and bake for 20 minutes. Remove from oven. Turn chicken breasts, baste with sauce and bake 15 minutes longer, until meat is tender. Turn off oven. Cover chicken with foil and let stand in oven 10 minutes. Remove aluminum foil, arrange chicken breasts on serving dish and serve hot.
Posted on GEnie by J.APPLEBURY [Jim & Deb]
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo
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