Greek Yogurt Chicken With Lemon and Herbs
By: Sheri Wetherell
Published: Tuesday, January 12, 2010 - 11:55am

Ingredients




1 cup Plain lowfat yogurt
Finely grated peel of 1 lemon
1 1/2 tablespoons Lemon juice
2 tablespoons Finely chopped fresh oregano
2 tablespoons Finely chopped parsley
1 medium Clove garlic, peeled and forced through a press
1/4 teaspoon Salt
Freshly ground black pepper, to taste
4 Chicken breast halves on the bone, skin removed

Preparation

1 Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. 2 Place chicken in a dish and spread about 1/4 cup of the yogurt sauce over it. Cover with plastic wrap and refrigerate several hours or overnight. Reserve and refrigerate the remaining yogurt sauce.   3 Place chicken in a baking pan and bake in a preheated 375-degree oven for 30 minutes. Turn temperature to broil and continue cooking about 5 minutes or until the chicken is browned on top and cooked through. 4 Spoon the remaining yogurt sauce over the chicken and serve.

Comments:
Beverley Makulis

What on earth is in that photo? Nothing mentioned in recipe that's for sure!