YOGURT CHICKEN
Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
- In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
- Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.4 g, Cholesterol 81.4 mg, Fat 12.3 g, Fiber 2.2 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 573.6 mg, Sugar 3.8 g
CREAMY MUSTARD YOGURT SAUCE
A rich, creamy mustard sauce that goes great with chicken, sausage, vegetables, and just about anything else!
Provided by Jimmy Simian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 8
Number Of Ingredients 3
Steps:
- Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.
Nutrition Facts : Calories 15.5 calories, Carbohydrate 0.8 g, Cholesterol 1.4 mg, Fat 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 101.3 mg, Sugar 0.3 g
CHICKEN PAPRIKA IN YOGURT SAUCE
This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining).
Provided by Sharon123
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
- Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
- Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
- Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
- Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
- With tongs, remove chicken from casserole to a heated platter.
- Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
- In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!
Nutrition Facts : Calories 622, Fat 39.9, SaturatedFat 12.3, Cholesterol 173, Sodium 618.9, Carbohydrate 19.4, Fiber 3.4, Sugar 11.3, Protein 45.8
CHICKEN WITH CREAMY GREEN ONION SAUCE
This creamy, smooth and tangy sauce is a hit in our house over chicken or asparagus. The sauce is simple but impressive enough for company too.
Provided by Krista Roes
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over med. high heat.
- Stir in flour and cook until bubbly.
- Reduce heat to medium.
- Stir in remaining ingredients except yogurt. Make sure you stir the green onions into the sauce at this point. The release of these flavors as it warms is what makes the sauce!
- Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes).
- Stir in yogurt and heat through.
- Serve over baked or sauteed chicken breast.
Nutrition Facts : Calories 513.8, Fat 31.2, SaturatedFat 12.6, Cholesterol 170.1, Sodium 558.4, Carbohydrate 6.8, Fiber 0.4, Sugar 3.3, Protein 49.2
CHICKEN IN CREAMY YOGHURT SAUCE
Make and share this Chicken in Creamy Yoghurt Sauce recipe from Food.com.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Heat butter and sauté chicken pieces for 5 minutes.
- Add shallots and green pepper, stirfry for 3-4 minutes.
- Remove sauteed items.
- Add the oil to the remaining butter.
- Add the whole spices: bay leaves, cinnamon, green cardamom and cloves.
- Add onion, garlic and ginger, and fry until lightly browned.
- Add ground cumin, coriander, turmeric, chili powder, tomato puree and salt.
- Cook gently until the oil separates.
- Reduce heat and slowly add in the yoghurt while stirring.
- Add chicken, shallots, green pepper and cashew-cream paste.
- Spinkle garam masala, simmer for 5 minutes.
- Garnish and serve with naan or rice.
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5/5 (15)Total Time 22 minsCategory MainCalories 1218 per serving
- Combine coconut yoghurt, curry powder and salt in a bowl. Add the chicken pieces and coat well with the marinade. Transfer the chicken and any leftover sauce to an airtight container and allow to marinate overnight or for at least 2 hours.
- To cook the chicken, heat 2 tablespoons of coconut oil or macadamia oil in a large frying pan over medium-high heat. Once the pan is hot, add the chicken pieces (don’t worry about brushing off the marinade) and cook for 5 minutes until golden brown on one side.
- Use a spatula and slide it under the chicken, making sure to scrape the cooked marinade with it and turn over the pieces. Cook for another 3-4 minutes on the other side. If the pan is small, you might need to do the chicken in batches.
- After 8-10 minutes of cooking, add the remaining marinade in the gaps between the chicken pieces and cook over high heat for about 30 seconds to a minute. The sauce will start to bubble and thicken, caramelising on the bottom. At this stage, remove from heat.
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From scrummylane.com
Reviews 32Category Main MealCuisine FrenchTotal Time 55 mins
- Place the chicken (skin-side up) in a cast iron skillet or wide-bottomed pan (oven-proof). Pour the chicken stock, white wine and lemon juice all over the chicken and into the pan and add the thyme. Grind over some salt and pepper.
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From blessherheartyall.com
4.3/5 (16)Total Time 20 minsCategory Gluten Free Dinner RecipesCalories 250 per serving
- Combine all ingredients except the water in a food processor and process until thick and smooth.
- Add in the water a little at a time and process until the desired sauce thickness is achieved. Enjoy!
GRILLED CHICKEN WITH YOGURT SAUCE - REAL GREEK RECIPES
From realgreekrecipes.com
4.5/5 (15)Category Main CourseCuisine GreekCalories 934 per serving
- Using a sharp knife butterfly the chicken breasts so they will cook more evenly. Lay them in a pan. Season with kosher salt and freshly ground pepper on each side.
- Whisk together all of the ingredients for the sauce. If using full fat strained Greek yogurt add a splash of water to make the sauce runnier or leave as is, according to your liking. Set sauce aside until you grill the chicken and cook the fries.
- Peel and rinse the potatoes. Cut into 1/2 cm (1/5 inch) thick fries. Place in a strainer. Rinse well and let them drain for 3 minutes. Season with kosher salt.
- Heat a grill or grill pan on medium-high. Add the chicken breasts and grill for about 10-15 minutes. Don't flip them before the first 5 minutes so they will sear properly on one side before flipping them on the other. Use an instant-read thermometer to cook the chicken nice and juicy and make sure you won't overcook it. The internal temperature should read 165°F / 74°C.
CREAMY GARLIC CHICKEN - RASA MALAYSIA
From rasamalaysia.com
Reviews 49Calories 420 per servingCategory American Recipes
- Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.
- Discard the chicken fat from the skillet. Add the remaining olive oil and saute the garlic until light brown. Add the chicken back into the skillet, follow by the chicken broth, white wine and yogurt. Lower the heat and let simmer. Add the thymes (if using), salt, pepper and paprika. Reduce the sauce a little bit. Remove from heat, garnish with parsley and serve immediately.
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5/5 (2)Total Time 1 hr 5 minsCategory ChickenCalories 384 per serving
- Pour the buttermilk and salt into a large zip top bag. Add the chicken pieces. Zip the top (make sure it's completely closed!) and smush the chicken around in the bag a bit to coat evenly with buttermilk and salt. Put in the refrigerator for up to 24 hours.
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5/5 (3)Total Time 20 minsCategory DinnerCalories 214 per serving
- In a large salad bowl, combine lettuce, chicken, grapes, apples, celery, green onions and nuts; set aside.
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5/5 (3)Category Side DishCuisine AmericanTotal Time 10 mins
- In a food processor with the blade running, drop the garlic clove and jalapeño through the feed tube to finely chop. Add the cilantro and process until chopped.
- Scrape the sides, and add the Greek yogurt, lime juice and honey. Season with salt and pepper. Process until smooth, stopping and scraping the sides as needed. Taste and season with more salt and pepper as needed. If the sauce is quite thick (depending on the brand of yogurt you used) feel free to thin it with a splash of water.
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1/5 Calories 1004 per serving
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- Heat the oil in a non- stick oven proof casserole or possibly skillet. Dry the chicken pcs. Season with salt and pepper and brown on both sides. Remove to a plate and keep hot.
- Add in the onion, peppers, garlic, and tomato; stir till the onion is soft. Add in the rice, turmeric, paprika, cumin and coriander. Stir to coat.
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5/5 (17)Total Time 55 minsCategory DinnerCalories 411 per serving
- In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
- In a small bowl (or the disposable yogurt cup), combine all yogurt sauce ingredients and stir until well-mixed.
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5/5 (1)Total Time 35 minsCategory EntréeCalories 264 per serving
- Into a food processor put 1 cup of the Greek yogurt and the onion pieces, red chili, garlic, cumin, and curry powder. Puree until smooth.
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4.7/5 (450)Calories 790 per servingCategory Main Course
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