Yogurt Chicken Marinade
|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|
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.