Back before I was aware of the wonderful and diverse world of food blogging, I somehow stumbled upon The Pioneer Woman. Her cooking section was perfect for a green home cook such as myself. With all of the pictures for guidance, how could I go wrong? This was actually my first PW recipe, as most of them are a little higher in butter and fat content than I prefer, but I do hope to make her lasagna in the near future.
This didn't turn out quite like I would've wanted, though the yogurt mixture was amazing. It just wasn't quite as crispy as I was hoping it would be. I think that next time I will flatten the chicken breasts (or use a different cut of meat altogether) and let it cook longer without the foil. I served this with the same coleslaw I used for the Catfish Po-Boys.
PW's Crispy Yogurt Chicken (recipe here)
Ingredients
Chicken
2 cups plain, unflavored yogurt (I used non-fat.)
2-3 cloves garlic, minced
juice of 1 lemon
parsley
salt
butter
2 cups Panko breadcrumbs
Instructions
Combine yogurt, garlic, lemon juice, and parsley in a large mixing bowl. Rinse chicken and pat dry. Sprinkle chicken with salt. In another bowl, place the breadcrumbs, sprinkle with salt, and stir. Butter a baking dish. With a pair of tongs, place the chicken one piece at a time in the yogurt mixture. Turn it thoroughly to coat. Then roll the chicken in the Panko breadcrumbs. Cover each piece thoroughly with breadcrumbs and place in the baking dish. Finally, place a piece of butter over each chicken piece. Cover with foil and bake in a 350-degree oven for 1 hour, removing the foil for the last 15 minutes.
4 comments:
I've only heard really wonderful things about this recipe.
I baked mine uncovered and used bone-in meat and it seemed crispy.
That sounds like an awfully long time to cook the chicken. Was it dried out?
hereinfranklin, It wasn't dried out at all. The yogurt keeps it moist, and the breasts I can get at the grocery store are always massive. If I were to pound them thinner, I wouldn't cook it as long.
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