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My review
Yogurt Chicken
Twila Davis Reed
"Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!"
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Ingredients
servings 304Original recipe yields 5 servings (4 to 6 servings)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
- In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
- Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 153221 Ratings
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Most helpful positive review
5/19/2006
This recipe is very delicious. I made some minor alternations that made a big difference. I used Italian breadcrumbs and mixed in a dash of garlic powder, salt, pepper and cayenne. I am very d...
Most helpful critical review
11/5/2010
This was a nice recipe, but nothing spectacular. I encountered the same "problem" I have with all chicken recipes that don't require marinades--the outside of the chicken is very tasty, but the ...
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5/19/2006
This recipe is very delicious. I made some minor alternations that made a big difference. I used Italian breadcrumbs and mixed in a dash of garlic powder, salt, pepper and cayenne. I am very d...
8/17/2003
This recipe is a wonderful one for chicken breasts; I did a little change to the original recipe, though: I added a little bit more lemon juice to the yogurt than what was called for, I marinate...
3/29/2001
This was quite delicious. The chicken stays tender and juicy and the flavor of the lemon garlic yogurt is just right. I put fresh pressed garlic into the yogurt as opposed to garlic salt. I also...
1/31/2011
Very moist chicken. I cut up the chicken breasts and marinated for one hour. I used panko bread crumbs seasoned with my favorite cajun seasonings and garlic salt. Turned out perfect. One hour wa...
1/15/2006
Used crushed corn flakes rather than bread crumbs. ranch dressing seasoning, pinch of herbs, dash of hot sauce. 3 cloves crushed garlic butter flavored cooking spray. was very good and cri...
8/20/2010
Great jumping off point. To tenderize the chicken a bit, I actually cut it into tenders and marinated it the yogurt (Greek, non fat), garlic (fresh), lemon juice, and 1/4 tsp of celery salt and...
9/23/2000
This is a really yummy chicken dish! I made it with cut up chicken pieces (half a chicken for this amount of coating) which is alot cheaper than breasts. I peeled off the skin and threw it away ...
11/5/2010
This was a nice recipe, but nothing spectacular. I encountered the same "problem" I have with all chicken recipes that don't require marinades--the outside of the chicken is very tasty, but the ...
8/10/2005
whoops - I accidentally made this with vanilla yogurt instead of plain yogurt and it was STILL good. However, I certainly don't recommend this as a recipe modification :0) Will make again usi...