Parmesan-yogurt chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2 Pound) Fryer, skinned and cut up | |
| 2 | tablespoons | Fresh lemon juice |
| Salt and black pepper to taste | ||
| ½ | cup | Low-fat plain yogurt |
| ¼ | Lite mayonnaise | |
| ¼ | cup | Scallions, sliced |
| 2 | tablespoons | Dijon mustard |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Fresh thyme or 1/3 teaspoon dried thyme |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | cup | Parmesan cheese, freshly grated |
Directions
Yogurt acts as a tenderizer making chicken succulent and delectable.
Preheat oven to 350 degress. In a large glass baking dish arrange chicken in a single layer. Drizzle with lemon juice. Sprinkle with salt and pepper. In a small bowl combine yogurt, mayonnaise, scallions, mustard, Worchestershire sauce, thyme, and cayenne pepper; mix well. Spread over chicken. Bake for 50 minutes. Drain off juices.
Preheat broiler. Sprinkle cheese over chicken. Broil chicken 4 inches from heat source for about 3 minutes or until cheese melts and browns slightly.
Makes 4 to 6 servings. Approx. per serving: 424 calories; 9.0 gr. fat; 19⅒% calories from fat.