Julies Yogurt Baked Chicken Food

YOGURT BAKED CHICKEN

Steps:

• Place chicken breasts into a baking dish in a sigle layer.
• In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
• Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
• For best results, cover and chill for a few hours to allow flavors to blend.
• Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.

JULIE'S YOGURT BAKED CHICKEN

Steps:

• Preheat oven to 400.
• Place chicken into a pre-sprayed shallow baking pan.
• Into a small bowl mix place All remaining ingredients
• (EXCEPT Parmesan).
• Mix well and spread over chicken and bake 35 minutes.
• Place parmesan on top and bake another 12 minutes.

ROYAL CHICKEN COOKED IN YOGURT

Steps:

• Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.
• Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
• Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

GREEK YOGURT PARMESAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir yogurt, Parmesan cheese, bread crumbs, ranch dressing mix, garlic powder, mustard, and pepper together in a bowl. Spread yogurt mixture over each chicken breast to coat completely. Transfer coated chicken to a baking dish.
• Bake chicken in the preheated oven for 20 minutes. Turn on the oven's broiler.
• Broil chicken, turning once, until bread crumbs are toasted, and chicken breasts are no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).