Baked Chicken with Yogurt Crust & Peaches
Yield
2 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
herb stuffing mix
|
* |
| 2 | each |
chicken breasts
skinless, cut in half |
|
| ½ | cup |
yogurt, plain
|
|
| 2 | large |
peaches
peeled, halved |
|
| 1 | x |
cinnamon sugar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
herb stuffing mix
|
* |
| 2 | each |
chicken breasts
skinless, cut in half |
|
| 118 | ml |
yogurt, plain
|
|
| 2 | large |
peaches
peeled, halved |
|
| 1 | x |
cinnamon sugar
|
* |
Directions
Preheat oven to 375℉ (190℃).
In a food processor or blender, reduce the stuffing mix to coarse crumbs.
Pour them onto a sheet of wax paper.
Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step), then dip it into the crumbs to coat.
Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer.
Repeat with the remaining chicken.
Surround the chicken with the peach halves, cut side down.
Sprinkle the peaches (not the chicken) with cinnamon sugar.
Bake for 20 minutes, or until the breasts are just cooked through but not dry.
