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Yogurt Chicken Marinade Recipe
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Sliced leeks||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Boneless skinless chicken breast halves||4 , trimmed of all visible fat|
|Plain yogurt||1 Cup (16 tbs) (Use DANONE Nonfat Or Low fat)|
|Dijon style mustard||1 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 750 Calories from Fat 114
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 6.2 g30.9%
Trans Fat 0.1 g
Cholesterol 228.9 mg
Sodium 706.3 mg29.4%
Total Carbohydrates 36 g12%
Dietary Fiber 3.2 g12.7%
Sugars 17.2 g
Protein 92 g184.2%
Vitamin A 69% Vitamin C 93.7%
Calcium 42.8% Iron 36.5%
*Based on a 2000 Calorie diet
Cover; chill several hours or overnight.
Remove chicken from marinade and place on broiler pan; reserve marinade.
Broil 4 to 6 inches from heat 8 to 12 minutes or until lightly brown.
Preheat oven to 350°F.
Place chicken in shallow baking pan; set aside.
In a small saucepan bring reserved marinade to a boil; reduce heat and simmer, covered, 5 minutes.
Cool 10 minutes.
Whisk in yogurt, mustard and parsley.
Spoon over chicken.
Bake 15 minutes or until chicken is no longer pink in center.