Prep 5 mins
Cook 45 mins
Don't judge a recipe by reading it! This is a low-fat, yummy chicken dish that has some unusual yet simple ingredients. It is from the book "Low-fat Living for Real People" by Linda Levy and Francine Grabowski, M.S., R.D. It is from the chapter "Embarrasingly Simple Recipes." And, it really is simple!
- 4 small boneless skinless chicken breast halves
- 1⁄3 cup nonfat plain yogurt
- 1⁄3 cup all-fruit preserves (raspberry, apricot, etc.)
- 1 tablespoon Dijon mustard
- Preheat oven to 350°F
- Blend together the yogurt, preserves, and mustard.
- Spoon the mixture over the chicken breasts and bake, uncovered, for 45 minutes.
I was a little leery of this recipe but thought it was just 'quirky' enough to be good. We were definitely pleased with the outcome. For the jelly, I used Ligonberry sauce from IKEA (as I didn't have any other jelly in the house except for pear and orange marmalade). The sauce turned out a lovely shade of purple and was just wonderful to eat. Will be making this again! Thanks for sharing!
Mmmmm this was nice, I used my own yoghurt and my own plum jelly, it was a nice change as we eat a lot of chicken you are always looking for something different, so this one will be on the menu again and I might use some of my own marmalade. I think that would be a nice combination. And you are right it looks so simple and it is, but you get great results. Well done. Made for PAC Fall 09
This is a quick and easy way to dress up chicken breasts. I went with your first suggestion and used raspberry preserves but next time around I will go with the apricots. With building a good many of our meals around chicken I thought the yogurt made for a really nice change. Thank you for sharing.