Parmesan Yogurt Chicken – a low-fat recipe
6 chicken legs, cut in half, skin removed
1 cup lo-fat yogurt
1/2 cup lo-cal mayo
3 Tablespoons Dijon mustard
1 Tablespoon Worcestershire
1/2-teaspoon ground thyme
1/2 teaspoon garlic powder
1 teaspoon cayenne
Salt and pepper
2 green onions, sliced thinly, including tops
2 Tablespoon olive oil
2/3 -cup Parmesan cheese, grated
In a small bowl combine yogurt, mayo, mustard, Worcestershire, thyme, garlic powder, cayenne, salt and pepper, and green onions. Swish chicken in yogurt mixture, coating well. If you have time, let them sit in marinade for a couple of hours.
Preheat oven to 350 degrees. Cover a half sheet pan or 9 x 13 Pyrex with 2 tablespoons olive oil. Arrange chicken on pan or Pyrex and bake for 50 minutes. Drain off cooking juices. (If you want to make a sauce, put drained juices in a small saucepan, heat and thicken with 1 teaspoon cornstarch whisked into 1/4 cup water. Whisk well.)
Sprinkle chicken with Parmesan and broil about 3 minutes to lightly brown.
Serve with noodles and a green salad.
GraceAnn Walden is a long-time food writer and publishes a free e-magazine: www.theyummyreport.com
If you have questions on the recipes email GraceAnn: firstname.lastname@example.org
Complementary Wines: Beaujolais, Chateauneuf-du-Pape, Grenache, Petit Syrah, Sancerre
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