Sunday, March 17, 2013

Chicken with Yogurt?


Sounds weird, right? I love yogurt as much as the next girl, but I never imagined cooking chicken with it. Thomas and I invited two couples from church over for a little dinner party last night, and when searching for unique recipes for chicken, we stumbled upon this one from AllRecipes.com. I just so happened to have half a container {like the one above} in our fridge, so I thought "why not?" 

The chicken was so moist {disclaimer: I haaaaate the word MOIST. So for me to say it is huge, hah!}, and the breading was delicious. It was simple to make, too. Just mix yogurt with some fresh squeezed lemon juice, dip your chicken breasts in the yogurt, and roll in bread crumbs.

We paired the chicken with some acorn squash, which we seasoned with olive oil, butter, brown sugar and rosemary {recipe compliments of The Pioneer Woman}. Besides the occasional stuffed acorn squash, I think this is the only way I'll be making acorn squash from here on out. Heavenly.


{finished product bottom right, with green beans and a yummy risotto our friends brought}
Next time, I may minimize the size of the pads of butter - the recipe calls for one below and one on top of each chicken breast. Parts of the breading were just a little mushy where the butter had melted. I might also experiment with Greek yogurt instead of plain. I'd be interested to see if the taste is any different, and if it's any healthier. 

Needless to say, this recipe has been added to the must-make-again stockpile of recipes for the Reed home. Hope you'll find the time to make it and see for yourself!

2 comments:

  1. Yum - I never thought of cooking with chicken and yogurt either but it sounds good!

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  2. Yummy! I'm definately gonna try this! We are definately not fans of yucky dry chicken in our house.

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