As you know, I'm always looking for a new way to do my chicken boobs (yes, I know I have the sense of humor of a 12 year old). Chicken is such a lean meat, and I've always loved it, but it can be very boring if you're not careful. I'm pretty much a sucker to try anything on pinterest that claims to be the best chicken on the planet....I'll be the judge of that, thank you.
This one was an easy decision because I already had everything to make it in the house. It sounded like the greek yogurt would keep the chicken damp. I know 'damp' doesn't sound as appetizing as the 'm' word when you're discussing food, but I can't even bring myself to type it. M. Mo. Moi. Mois. There, I tried...that's all the farther I can get. It's my most hated word. Does everyone have a hated word that they just cringe when people say? It just sceeves me out to even think the word in my head...we have to move on now.
4 boneless/skinless chicken breasts1 cup plain greek yogurt (I used Oikos)
1/2 cup parmesan cheese - grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1) Preheat oven to 375 degrees.
2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.
3) Line baking sheet with foil and spray lightly with cooking spray.
4) Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet.
5) Bake for 45 minutes.
This was perfectly paired with the mac and cheese quinoa I posted last week. I kept going between the two, taking bites, and trying to figure out which one I liked best. I never reached a conclusion, and then my food was gone. Sadface. Happy hump day, all!