Chicken Breasts in Herb & Yogurt Sauce
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
chicken breasts
boneless |
|
1 | cup |
yogurt
|
|
¼ | cup |
sour cream
|
|
½ | teaspoon |
lime zest
grated |
|
½ | teaspoon |
oregano
|
|
¼ | teaspoon |
celery salt
|
|
¼ | teaspoon |
garlic powder
|
|
¼ | teaspoon |
coriander
ground |
|
¼ | teaspoon |
parsley leaves
chopped |
|
¼ | teaspoon |
thyme
|
* |
3 | tablespoons |
lime juice
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
chicken breasts
boneless |
|
237 | ml |
yogurt
|
|
59 | ml |
sour cream
|
|
2.5 | ml |
lime zest
grated |
|
2.5 | ml |
oregano
|
|
1.3 | ml |
celery salt
|
|
1.3 | ml |
garlic powder
|
|
1.3 | ml |
coriander
ground |
|
1.3 | ml |
parsley leaves
chopped |
|
1.3 | ml |
thyme
|
* |
45 | ml |
lime juice
|
Directions
Preheat oven to 375℉ (190℃).
Remove skin from chicken breasts.
Grease roasting pan, place chicken breasts in it and set aside.
Combine all other ingredients.
Baste chicken breasts with mixture and bake for 20 minutes.
Remove from oven.
Turn chicken breasts, baste with sauce and bake 15 minutes longer, until meat is tender.
Turn off oven. Cover chicken with foil and let stand in oven 10 minutes.
Remove aluminum foil, arrange chicken breasts on serving dish and serve hot.