Herb and yoghurt chicken

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (8)

15.00 ml oil
30.00 ml yoghurt — low fat, plain
30.00 ml french mustard
4.00 chicken breast fillets
sea salt and freshly ground black pepper
100.00 ml fresh herbs — parsley, tarragon and dill, chopped
1.00 lemon — juice only
lemon — cut into wedges
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Method:

Preheat the oven to 180 ºC (350 ºF). Lightly brush four sheets of aluminium foil with oil. Blend the yoghurt and mustard and coat the chicken breasts completely with the mixture. Season the meat to taste with salt and pepper. Place the breasts on the prepared sheet of aluminium foil. Sprinkle each chicken breast with a thick layer of herbs and then pour over the lemon juice. Wrap the chicken breasts in the aluminium foil and bake for 30 minutes or until the breasts are done. Serve with the lemon wedges and brown rice.
Serves 4



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