Yogurt & Parmesan Chicken Breasts

Yogurt & Parmesan Chicken Breasts

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 Yogurt & Parmesan Chicken Breasts were 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 my Yogurt & Parmesan Chicken Breasts 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!

4.75 from 12 votes

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Yogurt & Parmesan Chicken Breasts

Succulent chicken breasts in a Greek yogurt, parmesan, garlic and herb coating, so quick and easy to prepare!

Course Main

Cuisine English

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 4

Author Camilla

Ingredients

• 4 Chicken Breasts skinless
• 250 ml / 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
• 45 g / 2oz Parmesan or other hard Italian Cheese grated
• Oil for greasing

Instructions

1. Preheat the oven to 190°C
2. Grease a roasting tin with oil.
3. Mix the yogurt and all the other ingredients in bowl except the chicken.
4. 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.
5. Bake for 35 – 40 minutes.
6. Serve with pesto pasta and a salad or whatever you fancy!