The delicious herb, cheese and breadcrumb coating makes an unusual meal out of tender chicken breasts, and seals in their juices while they cook.
ingredients
serves 4
3 cloves garlic, peeled and crushed
1 level teaspoon dried thyme
1 level teaspoon dried marjoram
1/2 cup low-fat natural yoghurt
4 boneless chicken breasts, each about 6 ounce, skinned
1 cup fresh whole wheat breadcrumbs
2 level tablespoons chopped fresh parsley
3 level tablespoons grated Parmesan cheese
Young sprigs of thyme to garnish
method
OVEN: Preheat to 190°C (375°F)
1. Mix the garlic, thyme and marjoram into the yogurt and coat the chicken breasts with it.
2. On a flat plate, mix the breadcrumbs, parsley and Parmesan. Press both sides of the chicken breasts into the breadcrumb mixture, then put them on a plate, cover and refrigerate for 30 minutes for the coating to firm up.
3. Lay the chicken breasts on a nonstick baking tray and cook in the heated oven for about 30 minutes, or until cooked right through with no pink juices oozing out when the thickest part of each chicken breast is pricked with a fork. Lift the chicken onto a serving dish and garnish with the thyme sprigs.
Serve the chicken with wild rice and some cooked cranberries, very lightly sweetened, to enhance the tangy flavor of the chicken. A crisp green salad and perhaps some herb bread will complete a satisfying dish.
