CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4
killet with lid.
Add chicken breasts. Return broth to a
Mix all ingredients except lettuce in a large bowl. Put in the refrigerator to marinate for at least an hour (longer is better).
In a large skillet, heat a dash of olive oil over medium heat.
Pour yogurt/chicken mixture into pan and cook until chicken is cooked through, and sauce has thickend and slightly evaportated (about 10 min). Add the cream and cook another 1-2 minute.
Spoon about 3 tablespoons of mixture into each lettuce leaf and wrap, securing with toothpicks if needed.
ll marinade ingredients together, except chicken, to a food processor and
Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin,
C on.
Add chicken, tomato sauce and yogurt to bowl. Stir
Mix together the yogurt, lemon juice, vegetable oil, onion, honey and garlic and mix well.
Place chicken in a bowl or dish and pour marinade over it and marinate for at least 3 hours.
On a prepared grill cook chicken, basting with marinade every 10 minutes, until juices run clear and chicken is cooked through.
ll the ingredients except chicken in food processor. Process until
Combine yogurt, cilantro, garlic, ginger and spices. Coat chicken with mixture then chill, covered, for 4 hours, or overnight, to marinate.
Heat oil in a large frying pan over medium heat. Cook chicken for 5-6 mins per side, until cooked through.
Meanwhile, to make the salad, combine cucumber, tomatoes, oregano and olive oil. Season.
Serve chicken with salad and black olives.
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
Dip chicken into yogurt then roll in breadcrumbs to coat. Place on prepared pan and season to taste. Spray with no stick cooking spray.
Bake 40-45 mins, turning once, until golden and cooked through. Serve with additional yogurt, and with salad and tomato chutney, if desired.
Combine all ingredients, except chicken and yogurt, in a shallow dish and mix well.
Brush chicken pieces with yogurt and roll chicken in crumb mixture.
Place in a greased 15 x 10-inch jelly roll pan.
Drizzle with some melted margarine and sprinkle on some sesame seed.
Bake 1 hour at 350\u00b0 or until browned and done. Serve with Creamy Yogurt Sauce.
Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
ogether the 1/2 cup yogurt, the juice from 1/2
Preheat oven to 375\u00b0 F. Spray baking dish with olive oil nonstick baking spray.
Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
Let stand about 5 minutes before serving.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
mall bowl, beat orange juice, yogurt, soy sauce and honey with
175 degrees C).
Place yogurt in a small bowl and
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.
Heat oven to 375 degrees. Mix all the ingredients. Spread over chicken breasts. Bake for 45 minutes.