Oven Baked Yogurt Chicken Breasts Recipe

oven baked yogurt chicken breasts recipe
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 35m
  • Ready In: 45m

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Nutritional Info

This information is per serving.

  • Calories

    468
  • Protein

    38 g
  • Carbohydrate

    58.1 g
  • Fat

    8.9 g
  • Cholesterol

    74 mg
  • Sodium

    331 mg

Oven baked yogurt chicken breasts recipe. Chicken breasts with spices, cheese and delicious homemade yogurt sauce baked in the oven. Very easy and delicious! You may also like Cashew Chicken Breasts

Pan Fried Cashew Chicken Breasts Recipe

Makes 4 servings

Ingredients: 2 large skinless and boneless chicken breasts, 1 oz (30 ml) corn oil, 1 cup (250 ml) thinly sliced celery, 2 stalks of Chinese cabbage, thinly sliced, 1 cup (250 ml) cashews, 1 cup (250 ml) warm chicken stock, 1/4 teaspoon (1 ml) powdered tarragon leaves, 1/2 teaspoon (2 ml) chervil, 1 oz (30 ml) cold water, 1 teaspoon cornstarch, salt and freshly ground black pepper, to taste

Instructions: Wash chicken breasts under cold running water. Pat them dry with paper towels, then thinly slice. In a large saute pan, heat corn oil over high heat. Add sliced chicken and saute, turning occasionally, for 3-4 minutes. Season with salt and black pepper, stir well, then removed cooked chicken from the pan and transfer to a warm platter.

Add sliced celery and cabbage to the same pan and saute, stirring occasionally, for about 4 minutes. Season to taste with salt and black pepper and stir well.

Stir in cashews and herbs. Continue cooking for a further 1 minute. Pour in chicken stock and bring mixture to a boil.

In a small mixing bowl, combine cornstarch and water. Mix until cornstarch dissolved completely. Add cornstarch mixture to the pan. Reduce heat to low and simmer, uncovered until liquid thickens.

Remove pan from the heat, then replace chicken and adjust seasoning, if desired. Serve immediately.

Oven Baked Yogurt Chicken Breasts Recipe

Ingredients

  • 4 boneless and skinlees chicken breasts
  • 1½ cups (375 ml) plain yogurt
  • 1/2 cup (125 ml) shredded Cheddar cheese
  • salt and freshly ground black pepper, to taste
  • 3-4 cloves garlic, peeled and minced
  • grated zest of 1 lemon

Method

Step 1

Lightly pound chicken breasts with a mallet. Season with salt and black pepper. Set aside and allow marinating in a warm place for 30 minutes.

Step 2

In a medium mixing bowl, combine lemon zest, yogurt and minced garlic. Mix well. Season to taste with salt and black pepper.

Step 3

Preheat the oven to 360 F (180 C). Place marinated chicken breasts on a lightly greased baking sheet. Pour yogurt sauce over. Cover baking sheet with aluminum foil. Bake in preheated oven for 30 minutes.

Step 4

Increase heat to 400 F (200 C). Sprinkle chicken with shredded Cheddar cheese. Bake until cheese turns golden.

Step 5

Remove baked chicken from the oven and transfer to a serving plate. Slice and serve hot with your favorite garnish.

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