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plain yogurt mustard garlic chicken breasts breadcrumbs canola oil salt pepper cherry tomatoes red onion canola oil salt pepper lemon juice
Viewed: 29 - Published at: 7 years agoIngredients
- 13 cup plain yogurt
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 4 boneless skinless chicken breasts
- 1 cup breadcrumbs (preferably panko)
- 14 cup canola oil, divided
- 12 teaspoon salt
- 14 teaspoon pepper
- 1 (540 ml) can chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 red onion, chopped (small, about 1 cup)
- 3 tablespoons canola oil
- 12 teaspoon salt
- 14 teaspoon pepper
- 1 tablespoon lemon juice
Method
- Preheat oven to 375F Line a baking sheet with parchment paper.
- Brush parchment with 2 tablespoons of the oil.
- Combine yogurt, mustard, and garlic in a medium sized bowl.
- Place chicken breasts in mixture and turn them to thoroughly coat in mixture.
- Place breadcrumbs in a shallow dish.
- Roll chicken breasts in bread crumbs and coat on all sides.
- Place chicken breasts on prepared baking sheet, Drizzle chicken with remaining 2 tablespoons canola oil.
- Sprinkle with salt and pepper.
- Bake in preheated oven 40-45 minutes, turning chicken over after 25 minutes or brown on both sides.
- TIPS: Panko is now available in most grocery stores.
- They add extra crispiness to the chicken.
- ROASTED CHICKPEA AND TOMATO SALAD:.
- Preheat oven to 400F Line a baking sheet with parchment paper.
- Place chickpeas, cherry tomatoes and red onion in a medium-sized bowl.
- Top with oil and salt.
- Place on prepared baking sheet.
- Spread mixture so it is in a single layer.
- Bake in a preheated oven for 30 minutes, stirring mixture after 15 minutes.
- Place roasted mixture in a bowl, and toss with lemon juice.
- Serve hot or at room temperature.
