Those of you who read my blog will know that I came into a lot of Greek Yogurt recently and had to drum up all sorts of ways of using it apart from just eating it! Some of my trials have been a bit hit and miss or need tweaking but this dish was a hit straight away and one my husband said he wanted regularly. This is music to my ears because it’s one of the easiest recipes I have ever put together, no, strike that, it is the easiest recipe I have ever put together.
I served this dish with red pesto pasta and a salad which worked a treat but feel free to serve with whatever you wish!
I am entering this dish into the Herbs on Saturday challenge which is hosted this month by Jen at Blue Kitchen Bakes and usually by Karen at Lavender & Lovage.
Step 1 mix the greek yogurt and other ingredients together (except the chicken).
Step 2 coat the chicken breasts and bake for 35 – 40 minutes.
Succulent and yummy!
- 4 Chicken Breasts (skinless)
- 250ml / 8.5 fl oz Greek yogurt
- 1 tsp Dried mixed herbs or 4 tsp fresh chopped herbs
- ½ tsp Freshly ground pepper
- 2 Large pinches Malden sea salt
- 2 Garlic cloves crushed
- 45g / 2oz Parmesan or other hard Italian Cheese grated
- Oil for greasing
- Preheat the oven to 190°C
- Grease a roasting tin with oil.
- Mix the yogurt and all the other ingredients in bowl except the chicken.
- Now coat the chicken breasts in the yogurt coating and put in the roasting tin. Any spare coating can just be spooned on the breasts.
- Bake for 35 – 40 minutes.
- Serve with pesto pasta and a salad or whatever you fancy!
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12 comments
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Jacqueline @How to be a Gourmand
07/11/2012 at 1:47 am (UTC 1) Link to this comment
Lovely and simple recipe Camilla. Love the colour on the chicken – light and crispy. Not sure if it’s TOTAL Greek yoghurt you are using but the team there are brilliant. I went to a masterclass with TOTAL Greek Yoghurt about 18 months and it was a really enjoyable day – cooking sweet and savoury dishes with the chefs and a presentation from Nutrition Rocks and the inspiring Phil. Moore
Camilla
07/11/2012 at 8:49 am (UTC 1) Link to this comment
If you read my Spooky Scrolls post you will see I used Total Yogurt and the story of how that came to pass;-) Yes they must be very nice people and it’s funny how some companies are so nice and some are so the opposite! The yogurt is so creamy so I’m surprised that you like it with your cream issues or would you only cook with it? Thank you for being my No 1 commenter and your positivity as always=) Camilla x
Mich - Piece of Cake
07/11/2012 at 4:23 am (UTC 1) Link to this comment
Oh wow, this looks so delicious. What a lovely idea to coat the chicken with yoghurt and herbs and cheese… sounds so good. I’d have to try it sometime.
Camilla
07/11/2012 at 8:51 am (UTC 1) Link to this comment
You really must. It’s my new quick chicken dish to knock my Chicken with Pesto & Mozzarella off the top of that particular chart!
Jen
07/11/2012 at 9:39 am (UTC 1) Link to this comment
This looks great and the colour on the chicken is very inviting, I want to reach into my screen and grab it! Also a great entry into Herbs on Saturday.
Camilla
07/11/2012 at 9:42 am (UTC 1) Link to this comment
Thank you so much Jen. I just goes to show that cooking needn’t be complicated to be good!
Jules
09/11/2012 at 8:28 am (UTC 1) Link to this comment
This looks like a fabulous weekday dinner and uses up that pot of plain yoghurt that is always hiding in the fridge.
Camilla
09/11/2012 at 8:44 am (UTC 1) Link to this comment
I really wish all my recipes were this quick to prepare, I’d be a very happy bunny!
Filipa Kay
12/11/2012 at 9:48 pm (UTC 1) Link to this comment
These look delicious! I’ll be making them soon for sure! They look so simple as well! Yogurt makes such a cracking marinade as it helps draw the flavours into the meat. Mmmmm… x
Camilla
12/11/2012 at 9:53 pm (UTC 1) Link to this comment
Thank you, they really are a winner on the time and taste front:-)
M
22/11/2012 at 9:08 pm (UTC 1) Link to this comment
Just seen your note on netmums. What a fab site!!!
Camilla
22/11/2012 at 9:21 pm (UTC 1) Link to this comment
Thank you so much, do spread the word!