Herb and yoghurt chicken

Recipe from: 8/27/1992 12:00:00 AM
Ingredients 8
Servings 4
Time

Ingredients

  • 15
    ml
    oil
  • 30
    ml
    low-fat plain yoghurt
  • 30
    ml
    French mustard
  • 4
    chicken breasts, skinned and deboned
  • salt and freshly ground black pepper
  • 100
    ml
    chopped herbs like parsley, tarragon and dill
  • 1
    lemon (juice only)
  • lemon wedges
 

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
 

Read more on: poultry  |  bake
 

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