Ingredients Jump to Instructions ↓

  1. 4 Skinless bone-in chicken breast halves - (6 oz ea)

  2. 1/8 teaspoon 0.6ml Salt

  3. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  4. 2 tablespoons 30ml Lemon juice

  5. 1 cup 237ml Reduced-fat lemon yogurt

  6. 2 teaspoons 10ml All-purpose flour

  7. 1 Garlic clove - minced

  8. 1/2 teaspoon 2 1/2ml Ground ginger

  9. 1/4 teaspoon 1 1/3ml Finely-shredded lemon rind

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Sprinkle the chicken with the salt and pepper. Place in a 13- by 9-inch baking pan. Sprinkle with the lemon juice. Cover and bake for 40 minutes, or until the chicken is tender and the juices run clear when you pierce the thickest park of the breast with a fork. Remove the chicken from the dish; discard the juices. In a small bowl, stir together the yogurt, flour, garlic, ginger and lemon rind. Return the chicken to the baking pan. Spread the yogurt mixture over the chicken. Cover and bake for 10 minutes. Serve over spinach fettuccine if you wish. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 111; Fat: 1.6 grams (13% of calories); Cholesterol: 25 milligrams; Sodium: 195 milligrams; Fiber (grams) 0.1.


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