Ingredients:
Serves 4
- 2 chicken breasts, filleted
- 1/2 cup plain, non-fat yoghurt
- 2 cloves garlic, minced
- 2 cups bread crumbs
- 1/4 cup fresh parsley sprigs, minced
- 1 tsp basil
- 1 tsp oregano
- 4 tbsp grated parmesan cheese
- 1/4 tsp freshly ground black pepper
- 1 tbsp margerine
Pre-heat oven to 180 degrees C. Rinse chicken and pat dry. Set aside.
In a medium bowl, combine yoghurt and garlic. Set aside. In a medium bowl, toss bread crumbs with parsley, basil, oregano, cheese and pepper. Dip each piece of chicken in the yoghurt mixture and then roll it in the crumb mixture.
In a large non-stick skillet, heat margerine over medium-high heat. Add chicken pieces and cook about 5 minutes on each side, or until evenly browned.
Transfer chicken pieces to a baking dish. Bake 30 to 35 minutes.
Nutrition Facts:
Calories (kcal): 329
Protein: 31g
Carbohydrate: 27g
Fat, total: 10g
Saturated fat: 3g
Polyunsaturated: 2g
Monounsaturated: 3g
Carbohydrates: 43g
Cholesterol: 74mg
Sodium: 391mg
Potassium: 362mg
Calcium: 159mg
Original recipe is from American Heart Association Low-Salt Cookbook by Strong and Winston
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