Friday 1 February 2013

Posted by Judie on Friday 1 February 2013
An unusual recipe filled with great flavors. 

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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