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Add a photoServings: 4
Ingredients
- 1 c. Plain lowfat yogurt
- Â Â Finely grated peel of 1
- Â Â Lemon
- 1Â 1/2 Tbsp. Lemon juice
- 2 Tbsp. Finely minced fresh oregano
- 2 Tbsp. Finely minced parsley
- 1 med Clove garlic, peeled and
- Â Â Forced through a press
- 1/4 tsp Salt
- Â Â Freshly grnd black pepper
- Â Â To taste
- 4 x Chicken breast halves on the
- Â Â Bone, skin removed
Directions
- 1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
- 2. Put the chicken into a dish and spread about 1/4 c. of the yogurt sauce over the chicken. Cover with plastic wrap and chill several hrs or possibly overnight. Cover and chill the remaining yogurt sauce.
- 3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 min. Turn the oven 30 min. Turn the oven to broil and continue cooking about 5 min, till the chicken is browned on top and cooked through.
- 4. Spoon the yogurt sauce over the chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 189 | 53% |
| Total Fat 21.06g | 26% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.17g | |
| Cholesterol 115mg | 38% |
| Sodium 310mg | 13% |
| Potassium 500mg | 14% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.27g | 2% |
| Protein 35.53g | 57% |
