What, not grilled? Here is why I am posting it. For those of us who has to remove the skin and fat from the chicken we cook and miss the crunch of the skin, Burt Wolf says he developed this recipe for chicken breast in which the skin is removed.......but, you'd never know it!! We had it a few weeks ago and it was very good.
Yogurt Baked Chicken
4 whole chicken breasts, bone in, with skin removed, cut into halves
1/2 cup dry bread crumbs
1/4 tsp. salt (optional)
1 tsp. garlic, finely minced
1/2 tsp. paprika
1/4 tsp. curry powder
1/4 tsp. freshly ground black pepper
1 cup plain low-fat yogurt
1. Preheat the oven to 350 F. Line a shallow baking pan with heavy-duty aluminum foil and grease the foil lightly with vegetable oil.
2. Rinse the chicken breasts and pat them dry.
3. In a shallow plate, combine the bread crumbs, salt, garlic, paprika, curry and black pepper.
4. Place the yogurt in a shallow dish and lightly coat the chicken pieces in it. Dredge the pieces in the seasoned crumbs/
5. Arrange the chicken in the prepared pan and bake for 45 minutes, until cooked through.
6. Remove from oven and serve hot or cold. They are perfect for picnics. Makes 8 serving
Source: "What's Cooking" Burt Wolf - 1989
Yogurt Baked Chicken
4 whole chicken breasts, bone in, with skin removed, cut into halves
1/2 cup dry bread crumbs
1/4 tsp. salt (optional)
1 tsp. garlic, finely minced
1/2 tsp. paprika
1/4 tsp. curry powder
1/4 tsp. freshly ground black pepper
1 cup plain low-fat yogurt
1. Preheat the oven to 350 F. Line a shallow baking pan with heavy-duty aluminum foil and grease the foil lightly with vegetable oil.
2. Rinse the chicken breasts and pat them dry.
3. In a shallow plate, combine the bread crumbs, salt, garlic, paprika, curry and black pepper.
4. Place the yogurt in a shallow dish and lightly coat the chicken pieces in it. Dredge the pieces in the seasoned crumbs/
5. Arrange the chicken in the prepared pan and bake for 45 minutes, until cooked through.
6. Remove from oven and serve hot or cold. They are perfect for picnics. Makes 8 serving
Source: "What's Cooking" Burt Wolf - 1989