Greek Parmesan Yogurt Chicken
A Shaw family favourite
pepper to taste
1 cup parmesan cheese
1 cup 2% yogurt - Greek or regular
½ cup thinly sliced green onion
½ cup mayonnaise
1 tbsp Worcestershire sauce
3 tbsp lemon juice
2 tbsp Dijon mustard
1 tsp thyme
½ tsp cayenne
4 whole skinless boneless chicken breasts
YIELD: Serves 4
COURSE: Chicken & Other Birds
- Arrange the chicken in a large baking dish. Drizzle with lemon juice, then sprinkle with salt and pepper. Blend together the yoghurt, mayonnaise, mustard, Worcestershire sauce, thyme and cayenne and stir in the green onion.
- Spread the mixture evenly over the chicken pieces. Bake, uncovered, in a 375°F oven for 25-30 minutes or until chicken registers 160 degrees F with a thermometer.
- Sprinkle with the parmesan cheese. Broil until the cheese melts, about 3 minutes. Serve over rice, or alongside a risotto.