Yogurt Chicken Marinade Recipe
Yogurt Chicken Marinade has a great taste. Yogurt Chicken Marinade gets its taste from chicken mixed with white wine and yoghurt. Yogurt Chicken Marinade is inspired by many restaurants across the globe.
Ingredients
| Low sodium chicken broth | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Leeks | 3/4 Cup (16 tbs), sliced | |
| Lemon juice | 2 Tablespoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Ground allspice | 1/4 Teaspoon | |
| 4 boneless skinless chicken breast halves trimmed of all visible fat | ||
| 1 cup DANNON® Plain Nonfat or Lowfat Yogurt | ||
| Dijon style Mustard | 1 Tablespoon | |
| Snipped parsley | 1 Tablespoon | |
Directions
In a large shallow dish combine chicken broth, wine, leeks, lemon juice, lemon peel and allspice; add chicken.
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.
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.
Chef
