Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Skinless chicken breast halves; 6 oz each |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 tablespoons | Lemon juice |
| 1 cup | Lowfat lemon yogurt |
| 2 teaspoons | Flour |
| 1 \N | Clove garlic; minced |
| ½ teaspoon | Ginger |
| ¼ teaspoon | Lemon peel; finely shredded |
Preheat the oven to 350 degrees. Sprinkle the chicken with the salt and pepper. Place in a 13-by-9-inch baking pan. Sprinkle with the lemon juice.
Cover and bake for 40 minutes, or until the chicken is tender and the juices run clear when you pierce the thickest park of the breast with a fork. Remove the chicken from the dish; discard the juices. In a small bowl, stir together the yogurt, flour, garlic, ginger and lemon rind.
Return the chicken to the baking pan. Spread the yogurt mixture over the chicken. Cover and bake for 10 minutes. Serve over spinach fettuccine if you wish.
Source Prevention on line Formated for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Prevention On Line
Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd <c.floyd@...> on Jan 21, 1998