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
  1. 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.
  2. 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.
  3. Sprinkle with the parmesan cheese. Broil until the cheese melts, about 3 minutes. Serve over rice, or alongside a risotto.