baked Yogurt marinated Chicken cutlets Recipe

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Yogurt has worked out to be the perfect tenderizer and flavour carrier. Light coatings adhere to yogurt marinated chicken avoiding to do the typical triple setup. Placing a cooling rack in a pan allows for these coated chicken preparation to bake perfectly so that the fried texture is not missed.

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Servings: 2 servings


  • . 2 medium sized, boneless, skinless chicken breasts
  • . > Yogurt marinade:
  • . 1/2 cup plain 'Greek style' Yogurt
  • . 1 Tbsp. Dijon mustard
  • . 1 Tbsp. Tomato paste
  • . 1 tsp. each sea salt and granulated garlic powder
  • . 1 tsp. mild paprika
  • . 1/2 tsp. each dried herbs: basil, marjoram, tarragon
  • . >> Coating:
  • . 1/2 cup dried breadcrumbs of choice


  1. . Tip: pre-freeze the chicken only enough so that they are easier to handle when cutting. Before placing the chicken breast into the yogurt marinade, 'Butterfly' and lay them flat.
  2. . > Yogurt marinade: In a small-medium size, glass container, add the ingredients from the marinade. Stir to combine. Add the butterflied chicken breasts and turn them over a few times. Cover and refrigerate for a minimum of 1 hour up to overnight is best.
  3. . Pre-heat the oven to 375F. Position the rack in the center of the oven. Prepare a rack onto a shallow pan. Line the bottom with an aluminium foil.
  4. . >> Assembly: Generously coat the chicken cutlets into the breadcrumbs. Gently place them onto the prepared pan.
  5. . BAKE them for 23 minutes. Remove them from the oven and let it rest for 5 minutes before serving alongside your chosen sides.
  6. . Flavourful wishes from Claudia's


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