Greek Yogurt Chicken

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Greek Yogurt Chicken

poultry, greek

1 cup plain lowfat yogurt
1 finely grated peel of 1
1 lemon
1 1/2 tablespoon lemon juice
2 tablespoon finely chopped fresh oregano
2 tablespoon finely chopped parsley
1 medium clove garlic, peeled and
1 forced through a press
1/4 teaspoon salt
1 freshly ground black pepper
1 to taste
4 chicken breast halves on the
1 bone, skin removed

1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce. 3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through. 4. Spoon the yogurt sauce over the chicken and serve.