Parmesan Yogurt Chicken

weekend cooker's Note:

This is a recipe out of a charity cookbook, I have had this, and it is delicious. I made a minor adjustment.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 4-6

Yield: 4.0 pieces

• 1 (2 lb) skinless roasting chicken, chopped
• 1 tablespoon fresh lemon juice
• salt
• pepper
• 1/2 cup low-fat plain yogurt
• 1/4 cup low-fat mayonnaise
• 1/3 cup scallion, sliced
• 3 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/4 cup parmesan cheese, grated

Directions:

1. Preheat oven to 350°F.
2. Ina large glass baking dish, arrange chicken in a single layer.
3. Drizzle with lemon juice, then sprinkle with salt and pepper.
4. Combine yogurt, mayonnaise, scallions, mustard, Worcestershire sauce, thyme, and cayenne pepper in a small bowl, mixing very well.
5. Spread the mixture over the chicken and bake for 50 minutes.
6. Drain off all juices.
7. Sprinkle cheese on chicken.
8. Preheat broiler and broil chicken 4 inches from the heat source, for 3 minutes, or until cheese melts, and browns slightly.

Reviews

[TeresaS]

Truly an enjoyable dish! I wish I had used more of the cayenne pepper because I really didn't get any heat and I love heat. I made this with bone in skin on thighs and used full fat yogurt and sour cream. Love that it made a nice creamy sauce for the chicken. Delicious! Thanks for posting. :)

[IngridH]

This was wonderful! No need to change a thing. I used 6 bone in-skin on thighs, and the sauce exactly as written. I found that it had a nice tang to it, was wasn't overly spicy. One guest, who has no tolerance for spicy food, said it was at his upper limit for spiciness. My chicken came out very moist, and the broiled top was a beautiful golden brown. I loved that this was so easy, yet elegant enough to serve to company. Thanks for posting!

[Karen67]

This was so easy that I really wish I liked it more. There was nothing wrong with it, I just think I prefer chicken less immersed in sauce. I followed the recipe exactly except for using low-fat vanilla yogurt instead of plain, subbing Durkee's Sauce for the mustard and I left out the cayenne (I don't like hot & spicy). The result was a creamy sauce with hint of mustard and Worcestershire. If you like creamy sauces, you'll probably really like this!