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nonfat yogurt fresh parsley fresh chives fresh white bread crumbs paprika cayenne pepper chicken breast halves salt extra-virgin olive oil
Viewed: 52 - Published at: 3 years agoIngredients
- 1 pt. plain nonfat yogurt
- 1/4 c. fresh parsley, minced
- 2 tbsp. fresh chives, minced
- 2 c. fresh white bread crumbs (about 6 ounce.)
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 6 lg. chicken breast halves, skinned
- Salt & pepper
- 2 tbsp. extra virgin olive oil
Method
- Line large strainer with double thickness of dampened cheesecloth.
- Set strainer over bowl.
- Spoon yogurt into strainer.
- Drain till yogurt thickens to consistency of thick lowfat sour cream.
- Approximately 1 hour.
- Or possibly use a yogurt cheese funnel.
- Line cookie sheet with foil.
- Brush foil lightly with extra virgin olive oil.
- Transfer yogurt to medium bowl; stir in parsley and chives.
- Combine bread crumbs, paprika and cayenne in shallow bowl.
- Season chicken pcs with salt and pepper.
- Thickly coat top of 1 chicken piece with yogurt, using a rubber spatula.
- Sprinkle covered chicken piece with bread crumbs and pat crumbs to adhere.
- Place breaded chicken on prepared sheet.
- Repeat with remaining chicken pcs.
- Chill chicken, uncovered at least 30 min.
- Position rack in top third of oven and preheat to 400 degrees.
- Drizzle chicken pcs lightly with extra virgin olive oil and bake till golden, about 35 min.
- This is a light version of the very rich dish made with butter and lowfat sour cream.
- It tastes just as good as the original and like Mom's fried chicken, it's just as good at room temperature.
