Live-Well: Rosemary Chicken
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
yogurt, low-fat
plain flavour |
|
| 1 | teaspoon |
rosemary leaves
dried, crumbled |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | cup |
bread crumbs
fresh |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
chicken breasts
boneless, skinless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
yogurt, low-fat
plain flavour |
|
| 5 | ml |
rosemary leaves
dried, crumbled |
|
| 2.5 | ml |
lemon zest
grated |
|
| 237 | ml |
bread crumbs
fresh |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
chicken breasts
boneless, skinless |
|
Directions
In shallow dish, stir together yogurt, rosemary and lemon rind; set aside.
In separate shallow dish, combine bread crumbs, salt and pepper.
Dip each breast into yogurt mixture, then into bread crumb mixture to coat.
Place on greased baking sheet; bake at 350℉ (180℃). for about 20 minutes or until chicken is no longer pink inside.
Broil for 2 minutes or until golden brown.
