Parmesan Yogurt Chicken

photo by teresas





- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
4-6 pieces
- Serves:
- 4-6
ingredients
- 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
- Preheat oven to 350°F.
- Ina large glass baking dish, arrange chicken in a single layer.
- Drizzle with lemon juice, then sprinkle with salt and pepper.
- Combine yogurt, mayonnaise, scallions, mustard, Worcestershire sauce, thyme, and cayenne pepper in a small bowl, mixing very well.
- Spread the mixture over the chicken and bake for 50 minutes.
- Drain off all juices.
- Sprinkle cheese on chicken.
- Preheat broiler and broil chicken 4 inches from the heat source, for 3 minutes, or until cheese melts, and browns slightly.
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Reviews
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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!
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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!
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Tweaks
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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!
RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>