Quantity : 2 servings
Preparation : 10 min
Preparation : 10 min
Cooking : 35 min
340 calories/serving
Ingredients
340 calories/serving
Ingredients
1/2 cup fresh basil, chopped 28 g
1 cup yogurt, plain, 2% 260 g
1 tsp cornstarch 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 chicken breasts, boneless, skinless, butterflied 300 g
1/4 cup bread crumbs 35 g
3 tbsp Parmesan cheese, grated 9 g
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
Method
Preheat the oven to 190°C/375°F.
1 cup yogurt, plain, 2% 260 g
1 tsp cornstarch 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 chicken breasts, boneless, skinless, butterflied 300 g
1/4 cup bread crumbs 35 g
3 tbsp Parmesan cheese, grated 9 g
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
Method
Preheat the oven to 190°C/375°F.
Chop the basil finely and put it in a bowl. Add the yogurt, cornstarch, salt, and pepper, then mix well.
Butterfly the chicken breasts by splitting the thickness in half with a cut starting on one side and slicing to almost, but not completely through to the other side. Fold the breasts, then spread half of the mixture inside the fold and the other half over the top. Lay the chicken breasts in an ovenproof dish.
In a bowl, mix the bread crumbs and the grated parmesan, then sprinkle the mixture over the chicken. Bake, uncovered, in the upper third of the oven for about 35 min, until the chicken is cooked and the crust is browned. Serve on the warmed plates.
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