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.
|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.