When I think of yogurt, I think of a sweet, creamy breakfast alternative. Personally, I'm not a huge fan, though a plain Spanish yogurt with a tarty end note is always delightful, but so hard to find just right. Call me picky, but I'm a spoiled eater. So when I found this recipe for Yogurt Chicken, I was kind of surprised. I don't really consider yogurt much of a chicken topping but i could just see how good it tasted through the pictures. And if I've learned anything from recipe hunting, when a recipe speaks to you, make it.
I've had this recipe in the back of my mind for a while now, and when I was stumped for what to make for dinner the other night, chicken seemed simple enough, maybe even a little too simple. Which was when this recipe popped into the front lines of my hunger stricken mind screaming, "Oh me! Pick me!" I knew what I had to do.
So one trip to the grocery store and one minor (but I felt vital) recipe change later, I was eating this very straightforward meal, and it was fantastic. The easy to make yogurt concoction managed to infuse the chicken and keep it juicy and succulent while still keeping the breading crispy and golden. Its quick to make and simple to bake, so give it a try and see for yourselves!
Yogurt Chicken
Plain, unflavored yogurt (1 or 2 containers, depending on how much chicken you want to make)
Chicken (I used chicken breasts/strips)
Garlic (minced, to taste)
Parsley minced (fresh is good, but I just used dried)
Lemon Juice
Salt
Crushed Corn Flakes (bread crumbs work too, but I think the corn flakes give it added flavor)
In a bowl, add yogurt, parsley and garlic and mix well. Now add lemon juice, about one lemon should do the trick. Mix.After cleaning your chicken, salt it lightly.In another bowl, add crushed cornflakes.
One at a time, put your chicken into the yogurt first, covering it thoroughly. Then lay it in the cornflakes bowl and cover well.
Place on a sprayed baking sheet and bake at 350 degrees for an hour.
I should point out that putting a little slab of butter on each piece before it goes into the oven is good if you're using breadcrumbs or Panko as it dries out, but with cornflakes, it just made them a little soggy on the bottom.
Enjoy!
