Friday, December 2, 2011
Recipe: Yoghurt and Mustard Baked Chicken
This is a really good way of getting flavour into chicken, and at the same time keeps the meat so moist and tender. Marinade it for a least a couple of hours, or even for a much longer time- up to 24 hours even. What's also good is that you mix the marinade, marinade the meat, and then cook the dinner all in the same dish- so that avoids any extra washing up! I have served this with some spicy kidney beans and green salad- lovely!
Yoghurt and Mustard Baked Chicken (serves 3-4)
4 normal or 3 large chicken breasts
50g natural yoghurt
20g wholegrain mustard
5g grated parmesan
5ml lemon juice
Salt and pepper
1. Mix together all the ingredients in an oven proof dish except the chicken. Add the chicken, prick a few times with a knife (to allow the marinade to seep in) and mix into the yoghurt mix. Allow to marinate for at least 2 hours.
2. Preheat the oven to 200C. Cook in the oven for 30-35 minutes (depending on the size of the breasts), and serve, with any extra juices from the dish poured over your side vegetables/ salad.